Barbecued Spiced Shrimp With Tomato Salad Recipe

Ingredients

c. packed basil leaves

c. extra-virgin olive oil

kosher salt and freshly ground black pepper

2 1/4 tsp. sweet smoked paprika

1 1/2 tsp. pure ancho chile powder

1 1/2 tsp. light brown sugar

1/2 tsp. ground cumin

1/4 tsp. ground coriander

tsp. cayenne pepper

24 jumbo shrimp

2 tbsp. canola oil

3 large yellow heirloom tomatoes

1 small red onion

Preparation

Step 1In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth. Season the oil with salt and black pepper.Step 2Light 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.Step 3Arrange 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.