Make basil oil: purée 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 Creole seasoning until well-coated. 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.
Yield: 4 servings