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Monthly Recipe: Basil Shrimp

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At the farmer’s market or in your grocery store, you’re probably seeing gorgeous, big bunches of late summer basil. Typically relegated to pesto, garnish, or your caprese salad, basil is used boldly to finish this garlicky shrimp dish, creating an elegant yet fuss-free summertime meal.

Besides being delicious, basil offers a host of health benefits! Basil contains a wide array of essential oils, is a strong antibacterial, is anti-inflammatory, and is an excellent source of antioxidants. It also acts as a natural adaptogen, meaning it helps your body deal with stress – something I think we could all use more of!

For the record, basil is crazy easy to grow – either in your garden, on your windowsill…it will even grow in a glass of water! Trust me, I’ve done all three.

1 chili of your choice (jalepeno, fresno, etc.) 
6 smashed garlic cloves
2 T fish sauce
1/4 C. 100% fruit jam (I used orange)
4 T grapeseed or olive oil, divided
1 lb large shrimp, peeled and deveined
1 bunch basil leaves
Lime wedges for serving







Step 1:
Blend chili, garlic, jam, fish sauce, and 3 T of the oil in a blender until smooth. Feel free to use more chilies if you like things hot and spicy, or more jam if you like things sweeter. Taste your marinade for balance and make adjustments as needed.







Step 2:
Once you are happy with it, transfer marinade to a medium bowl or large freezer bag and add your shrimp. Toss to coat. Let sit 10 minutes.


Step 3:
Heat remaining 1 T oil in a large nonstick skillet over medium-high for about 1 minute, until the oil is quite hot. Working in batches, add the shrimp, leaving marinade behind.







Step 4:
Cook, turning once, until lightly charred around the edges, about 1 minute per side.


Step 5:
Remove pan from heat. Add basil and toss vigorously until basil is wilted.







Step 6:
Put the basil on your plate, add the cooked shrimp, and enjoy!

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