Shrimp and Basil Stir-Fry

There’s so much more you can do with your farmers’ market basil than making pesto! Just toss a bunch in a hot pan as the finishing touch for charred shrimp that’s been flavoured with a spicy, garlicky marinade, resulting in a fuss-free summertime dinner.

3 Fresno chiles, coarsely chopped
6 cloves garlic, smashed
¼ cup sugar
2 Tbsp. fish sauce
1 tsp. kosher salt
4 Tbsp. vegetable or grapeseed oil, divided
1 lb large shrimp, peeled, deveined
2 cups basil leaves (about 1 bunch)

Garnish:
lime wedges

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

Transfer shrimp mixture to a platter. Serve with lime wedges alongside.

Makes 4 servings.