Ingredients
cupbasil leaves,packed
cupextra-virgin olive oil
kosher salt and freshly ground black pepper
2¼tspsweet smoked paprika
1½tsppure ancho chile powder
1½tsplight brown sugar
½tspground cumin
¼tspground coriander
tspcayenne pepper
24jumboshrimp
2tbspcanola oil
3largeyellow heirloom tomatoes
1smallred onion
Preparation
In a blender, puree the ⅓ 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, salt, and 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.
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.
