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Barbecued Spiced Shrimp With Tomato Salad


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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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