1 pound large shrimp in shell (21 to 25 per pound), peeled
3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4-inch thick
2 (3-inch) fresh green chiles such as Thai or serrano, minced (including seeds)
3 to 4 teaspoons Asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 pounds beefsteak tomatoes, cut into 1-inch wedges
3/4 pounds cucumbers, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh Thai anise basil leaves
1/2 cup loosely packed fresh Thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves
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