Instructions: 1. Cut broccoli florets from stems. Peel stems with a vegetable peeler and slice into rounds. Cook florets and stems in a pot of rapidly boiling, salted water just until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Transfer to a large mixing bowl.

2. Heat 1/3 cup of the oil in a large skillet over medium heat. Add the garlic, tomatoes and anchovies. Cook and stir 1 minute. Add the shrimp; cook just until it turns pink. Transfer contents of skillet to the mixing bowl.

3. Combine remaining oil, vinegar, basil, salt and pepper in a small bowl.

Add to mixing bowl and toss lightly. (Salad can be made several hours in advance; add the dressing just before serving.)

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