It is so. hot. here. Last summer was great in North Carolina, only one day over 100 degrees and this June we are in heat advisory and already in 7+ days in the 90+ (close to 100) degree heat. In June. What?!?! This is not Texas.
Anyway, besides the fact that we are staying inside or at the pool (or beach), we are still enjoying the summer. I offered to cook inside this week, so Ethan isn’t slaving over the grill in the heat, but he declined. I made it a little easier on him and chose easy things to grill, like shrimp. They only take a few minutes per side, so quick and so delicious!
The salad that was underneath the shrimp was so tasty. I am obsessed with this basil oil, it was so easy to make and who doesn’t love the basil/tomato combination.
We thought the shrimp would be super spicy with all of the spices, but it was really tame (still delicious!). The brown sugar helps calm the cayenne and ancho chile powder and leaves you with an excellent Southwestern flavor.
Grilled corn and crusty grilled bread would be excellent sides to pair with this meal. And of course, a glass of wine or a cold beer is always the perfect side to grilling in the summer.
Barbecue Spiced Shrimp over Tomato Salad with Basil Oil
Grilled Southwestern shrimp over fresh sliced tomatoes and red onions and drizzled with a dream-worthy basil infused olive oil.
1/3 cup of Basil Leaves
1/3 cup of Olive Oil
Kosher Salt and Cracked Black Pepper
2 1/4 teaspoons of Sweet Smoked Paprika
1 1/2 teaspoons of Ancho or Chipotle Chile Powder
1 1/2 teaspoons of Light Brown Sugar
1/2 teaspoon of Cumin
1/4 teaspoon of Coriander
1/8 teaspoon of Cayenne Pepper
24 Shrimp, jumbo-sized, peeled and deveined
2 tablespoons of Canola Oil
3 large Tomatoes, sliced 1/4 inch thick
1 Red Onion, sliced thin
Directions: First, combine the basil leaves and olive oil in a food processor until smooth. Season with salt and pepper. Set aside. Preheat the grill or grill pan to medium-high heat. Now, combine all of the spices and 1/2 teaspoon of salt and 1/4 teaspoon of black pepper together in a small bowl. Set aside. Skewer the shrimp onto skewers. (If using wooden skewers, make sure to soak in water for 30 minutes.) Brush the shrimp with canola oil on both sides and sprinkle the spices on both sides. Grill shrimp for 2-3 minutes per side or until cooked thoroughly. Arrange the tomatoes and onions on a platter, drizzle the oil on top. Place the shrimp on top. Serve immediately.
Happy Cooking, The Barbee Housewife
Source: Food & Wine