For Feast Hawaii, chef Bella Toland of Maui’s Travaasa Hana resort added tender yellow corn sprouts to the platter. Grown indoors on the island yearround, they’re a few weeks old and taste just like corn. This for-the-mainland version excludes them but is just as delicious.
1 cup extra-virgin olive oil, chilled in freezer 1 hour*
1/4 cup lemon zest
1 teaspoon kosher salt
1 quart loosely packed basil leaves
50 jumbo shrimp, tails on, peeled and deveined (13 to 16 per lb.)
Kosher salt and freshly ground pepper
3/4 teaspoon red chile flakes
1 tablespoon extra-virgin olive oil, plus more for lemons
3 lemons, halved
About 2 handfuls small pea shoots, for garnish
How to Make It
Make pistou: In a blender, whirl oil, lemon zest, and salt on high speed. Add basil and blend 15 seconds. Taste and adjust seasonings. Pour pistou into a bowl and cover with plastic wrap, pressing it against surface to prevent pistou from oxidizing. Chill.
Preheat a grill to medium (350° to 400°). Rinse shrimp and pat dry between paper towels, then put in a large bowl and toss gently with 1 tsp. each salt and pepper, chile flakes, and olive oil. Grill, turning once, until pink, curled, and just barely opaque in center, 5 to 6 minutes total, transferring to a large bowl as done.
Meanwhile, brush cut sides of lemons with a bit of oil and sprinkle lightly with salt. Grill lemons, cut side down, until charred, 1 to 2 minutes. Squeeze juice of 2 lemons over shrimp.
Arrange shrimp on a platter with remaining lemon halves and drizzle with pistou. Top with pea shoots.
MAKE AHEAD Pistou, up to 1 day, chilled.
*Very cold oil keeps the basil from heating up in the blender, thereby preserving its bright color.