Grilled Shrimp Skewers
Ingredients:
1 lb Philly Tail-On shrimp, peeled and deveined (size 21/25 or 16/20)
3/4 cup olive oil
3 garlic cloves, roughly chopped
1 tbsp red chile flakes
1 tbsp oregano
Salt & pepper to taste
Favorite veggies (Red bell peppers, mushrooms, shallots, habanero peppers)
Skewers
Preparation:
1. Put the olive oil, garlic, and chili flakes in a small skillet.
2. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes.
3. Remove from the heat and cool slightly.
4. Transfer to a blender, add the 1 tbsp oregano and some salt & pepper and blend until the garlic and oregano are finely chopped. Set aside half of the chili-garlic oil for serving.
5. Heat the grill to high. Thread the shrimp on skewers, about 3 or 4 shrimp per skewer, threading so that the skewers go through the tail and thick end of each shrimp.
6. Add veggies on the skewer to your leisure.
7. Brush the shrimp and veggies with some of the chili-garlic oil and season with salt & pepper.
8. Grill until shrimp are lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side.
9. Transfer the skewers to a platter and immediately drizzle with some of the reserved chili-garlic oil (not the oil you used for brushing the raw shrimp).
10. Garnish with oregano and serve with more of the reserved oil.