Hot Bistro Grilled Shrimp

  • 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
  • 4 tablespoons Hot Bistro Oil
  • 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
  • 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.
  • Brush the shrimp with the Bistro Blends Hot Bistro Oil all over.
  • Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
  • 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.