Barbecue Spiced Shrimp With Tomato Salsa
Ready In: 25 mins
Serves: 8
Ingredients
- 1⁄3 cup packed basil leaves, plus extra leaves for garnish
- 1⁄3 cup extra-virgin olive oil
- kosher salt
- fresh ground black pepper
- 2 1⁄4 teaspoons sweet smoked paprika
- 1 1⁄2 teaspoons pure dried ancho chile powder
- 1 1⁄2 teaspoons light brown sugar
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄8 teaspoon cayenne pepper
- 24 jumbo shrimp, shelled and deveined
- 2 tablespoons canola oil
- 3 large yellow heirloom tomatoes, sliced 1/4 inch thick (1 1/2 pounds)
- 1 small red onion, halved and thinly sliced
Directions
- In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth; season the oil with salt and black pepper.
- Light a grill or preheat a grill pan.
- In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Brush the shrimp with the canola oil and season all over with the spice mixture.
- Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
- Arrange the tomato and onion slices on a platter and drizzle with the basil oil.
- Top with the shrimp, garnish with the remaining basil leaves and serve.
- *The basil oil can be refrigerated overnight. Bring to room temperature before serving.* .
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