Ingredients: 1/3 c. packed basil leaves, plus extra for garnish 1/3 c. extra-virgin olive oil kosher salt & pepper 2 1/4 t. sweet smoked paprika 1 1/2 t. pure ancho chile powder (I couldn't find this so I used California chile powder) 1 1/2 t. light brown sugar 1/2 t. kosher salt 1/2 t. ground cumin 1/4 t. ground coriander 1/4 t. black pepper 1/8 t. cayenne pepper (I like it hot so I doubled this) 24 jumb shrimp, peeled and deveined 2 T. canola oil 3 large heirloom tomatoes (1 1/2 lbs), sliced 1/4 inch thick 1 small red onion, halved and thinly sliced Directions: 1. In a blender, puree the 1/3 c. basil with the olive oil until smooth. Season with salt and pepper. 2. Light a grill or preheat a grill pan. In a small bowl, mix paprika, chile powder, brown sugar, salt, cumin, coriander, cayenne pepper and black pepper. Brush shrimp with canola oil and season all over with the spice mixture (I just put the shrimp in bowl and tossed with oil and spices until well coated). Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total. 3. Arrange the tomato slices and onion on a platter and drizzle with the basil oil. Top with the shrimp, garnish with remaining basil leaves and serve.