With barbecue season in full swing, Chef Gilligan’s spiced shrimp and tomato salad delivers big flavor with minimal fuss. Smoked paprika, ancho chile and cumin give the shrimp a bold kick, while the basil oil and ripe tomatoes keep it fresh and bright.
The big, bold Southwestern flavors in this shrimp seasoning, which include pure ancho chile powder, smoked paprika, cumin, and brown sugar, epitomize Bobby Flay’s style. The seasoning mix would also be terrific on pork chops or beef tenderloin.
Chef Gilligan's barbecued spiced shrimp and tomato salad recipe
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 teaspoons sweet smoked paprika
- 1 1/2 teaspoons pure ancho chile powder
1 1/2 teaspoons light brown sugar - 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 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
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Method
In a blender, puree 1/3 cup basil leaves with 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 1/4 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 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.
Top tip: The basil oil can be refrigerated overnight. Bring to room temperature before serving.
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* Originally published in 2016, updated in May 2026.
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