In a large frying-pan, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about two minutes each side.
In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season, to taste, with salt and pepper. Place the yoghurt mixture in a dipping bowl.
Place the bowl of dipping sauce on a serving platter with the cooked shrimp.