Recipe - Seared Shrimp With Basil Oil

One half cup Fresh basil leaves ;
(packed)
1 teaspoon Minced shallots
1 teaspoon Minced fresh garlic
One half teaspoon Salt
Freshlyground black pepper;
to taste
Three fourths cup Olive oil
24 lg Shrimp (abt 1 One half lbs);
peeled, deveined
1 tablespoon Bayou Blast; see * Note
=== GARNISH ===
One fourth cup Finelychopped red bell
peppers
One fourth cup Finelychopped green onion

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Make basil oil: Puree 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 Bayou Blast until
wellcoated. 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. This recipe yields 4