The big, bold Southwestern flavors for this shrimp seasoning, which include ancho chile powder, smoked paprika, cumin and brown sugar, make a fabulous pairing for Basil Oil, fresh sweet tomatoes and rings of onions.
Even though the calendar tells us it’s Fall, we’ve been enjoying Summer temperatures here in Colorado and the grill has remained our choice for cooking meals. That’s aside from the hiccup yesterday where a storm rolled through and dropped enough hail to make it appear as if it were a Winter snow storm.
Yup, that’s a drift of hail. Bye-bye my beautiful pots full of herbs and an extravaganza of blooming flowers. And bye-bye to a few house plants that were basking in the lush rainy climate that we’ve enjoyed this season.
Our steamy street after the storm…as you can see the small trees that were planted last year have been stripped of leaves. Lots of marble sized hail can do some damage.
A before and after. My basil plant that had almost become tree-like with thick stalks and lush foliage. Due to its location it faired pretty well compared to others. The day before the storm I made a wonderful Basil Oil with it’s leaves.
I was inspired by a recipe and photo I found last year over at Marie’s web site, Proud Italian Cook. Basil oil drizzled over toast, bacon, tomato and a runny egg…I was smitten and it was immediately pinned. You should click on the link for her recipe and see other ways that Marie used the oil. Plus it’s a cinch to make.
I decided on a spicy shrimp salad with basil oil over fresh sweet tomatoes from my garden, sweet onion and fresh Colorado sweet corn. A delicious dinner with exciting fresh flavors!
- 2 1/4 teaspoons sweet smoked paprika
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 pound shrimp shelled and deveined and butterflied
- 2 tablespoons olive oil
- 3 large tomatoes sliced
- 1 small sweet onion sliced
- Basil Oil
- 1/3 cup basil leaves packed
- 1/3 cup plus two tablespoons olive oil
- salt and pepper to taste
- Light a grill or preheat a grill pan. In a small bowl, mix the sweet smoked paprika with the ancho chile powder, brown sugar, cumin, coriander, cayenne pepper, salt and pepper. Coat the shrimp with olive oil and season with the spice mixture. Grill the shrimp over medium high heat about two minutes per side.
- Arrange the tomato and onion slices on a platter and drizzle with the basil oil and top with the shrimp.
- For the basil oil: Place basil leaves, olive oil and salt and pepper into a food processor. Blend until smooth.
- Making the basil oil ahead makes this a quick easy dinner.
Spicy Shrimp and Tomato Salad with Basil Oil…It’s what’s for Dinner.