Barbecued Spiced Shrimp with Tomato Salad
© John Kernick
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 8
By Bobby Flay
July 2009

The big, bold Southwestern flavors in this shrimp seasoning—which include pure ancho chile powder, smoked paprika, cumin and brown sugar—epitomize Bobby Flay's style. The seasoning mix would also be terrific on pork chops or beef tenderloin. Plus: F&W's Grilling Guide    More Grilled Shrimp Recipes  

Ingredients

  • 1/3 cup packed basil leaves, plus extra leaves for garnish
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 1/4 teaspoons sweet smoked paprika
  • 1 1/2 teaspoons pure 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 (1 1/2 pounds), sliced 1/4 inch thick
  • 1 small red onion, halved and thinly sliced

How to Make It

Step 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.

Step 2    

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.

Step 3    

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.

Make Ahead

The basil oil can be refrigerated overnight. Bring to room temperature before serving.

Suggested Pairing

Shrimp dishes tend to go best with white wines, but the potent spices here are more suited to a red—so split the difference and pour a rosé. Dry rosés from California and South America are often more full-bodied than those from France, making them ideal for this recipe.

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