Recipe Database
BBQ'd spiced shrimp with Tomato Salad
BBQ'd spiced shrimp with Tomato Salad
Serves: 8

1/3 c Packed Basil leaves plus
1/3 c Extra Virgin Olive Oil
Kosher Salt and FGB Pepper (FGB = Freshly Ground Black)
2 1/4 ts Sweet smoked Paprika
1 1/2 ts Ancho Chile powder
1 1/2 ts Light brown sugar
1/2 ts Cumin ground
1/4 ts Coriander ground
1/8 ts Cayenne pepper
24 lg Shrimp shelled/deveined
2 tb Canola oil
3 lg Heirloom tomatoes --see note--
1 sm Red Onion halved and thinly sliced

--See Note-- 3 large Heirloom tomatoes 1 1/2lbs sliced 1/4" thick. Recipe calls for yellow tomatoes but any good flavorful Heirloom tomato will do.
In a blender, puree the 1/3 cup of basil with the olive oil until smooth. Season the oil with salt and black pepper.
Light a Big Green Egg with a grill pan. In a small bowl mix the sweet paprika with the Ancho Chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 ts salt, and 1/4 ts black pepper.
Brush the shrimp with the oil and season all over with the spice mixture.
Grill the shrimp over moderate high heat, turning once, until they are lightly charred and cooked through, about 4 minutes. Arrange the tomato and onion slices on a platter and drizzle with the basil oil. Top with the shrimp, top with the remaining basil leaves and serve.


These recipes were performed at the Big Green Egg Headquarters in Tucker on 6/13/09 to be aired on Fathers day weekend. "Fats" Kevin Jenkins on the Lead Microphone. Chef Fred Genovese performing as usual as Chef and recipe guru. Linda Genovese, doing her thing with the watch/clock and fingers, keeping us all on schedule. Karen Jenkins, doing her best to keep us all in line, and running the board. Mike Stock doing his best to keep ahead on two Big Green Eggs, with nephew B.J. Culver in attendance and a great help doing the food running.