- 2 large cloves of garlic, chopped
- 1/2 cup extra-virgin olive oil
- 16 large head-on jumbo shrimp in the shell, shells split down the back
- Kosher salt and freshly ground black pepper
Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.