BBQ Spiced Shrimp with Tomato Salad
This salad is INCREDIBLE, with a delicious combination of flavors and array of beautiful colors. (source: Food & Wine Annual Cookbook 2010)
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Servings: 8 servings
Calories: 141kcal
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 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
- 1/8 tsp. cayenne pepper
- 24 jumbo shrimp shelled and deveined
- 2 tbsp. canola oil
- 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
- 1 small red onion halved and thinly sliced
Instructions
- 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.
- 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 ¼ 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.
Nutrition
Calories: 141kcal | Carbohydrates: 2g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 141mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
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