Barbecue Spiced Shrimp With Tomato Salsa

Total Time: 25 mins Preparation Time: 21 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 light a grill or preheat a grill pan.
• 3 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.
• 4 brush the shrimp with the canola oil and season all over with the spice mixture.
• 5 grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
• 6 arrange the tomato and onion slices on a platter and drizzle with the basil oil.
• 7 top with the shrimp, garnish with the remaining basil leaves and serve.
• 8 *the basil oil can be refrigerated overnight. bring to room temperature before serving.* .