- 1/2 cup packed fresh basil leaves
- 1 teaspoon minced shallots
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon salt
- Black pepper
- 3/4 cup olive oil
- 24 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 1 tablespoon Creole Seasoning
- Garnish: 1/4 cup finely chopped red bell peppers, 1/4 cup finely chopped green onion
- Make basil oil: purée basil, shallots, garlic, salt, 3 turns of pepper and olive oil in a food processor, about 1 minute. Scrape into a small bowl and set aside. Oil can be prepared up to 1 week in advance and stored in an airtight container in refrigerator.
- Toss shrimp with Creole seasoning until well-coated. Heat a large, heavy, ungreased skillet over high heat. When very hot, add shrimp and sear each side for 3 minutes.
- Spoon 2 tablespoons basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and drizzle with another tablespoon of oil. Sprinkle with red pepper and green onion before serving.
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