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Ingredients
  • 1¼ pounds raw shrimp (21 to 25 count), peeled and deveined
  • ¼ cup extra-virgin olive oil
  • 10 sprigs fresh thyme
  • 4 cloves garlic, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup lemon juice
  • 1 medium English cucumber, diced
  • 3 large heirloom tomatoes, chopped
  • ½ cup chopped fresh basil, plus more for garnish
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