Grilled Shrimp Skewers

Name: Grilled Shrimp Skewers
Cook time: P0Y0M0DT0H32M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 3 cloves garlic, crushed; 1 tablespoon Calabrian chile flakes; 1 tablespoon fresh oregano leaves, plus for garnish; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

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Level: Easy

Total: 32 min
Active: 32 min

Yield: 4 servings

Level: Easy

Total: 32 min
Active: 32 min

Yield: 4 servings

Ingredients

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1/2 cup olive oil

3 cloves garlic, crushed

1 tablespoon Calabrian chile flakes

1 tablespoon fresh oregano leaves, plus for garnish

Kosher salt and freshly ground black pepper

1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Directions

Special equipment:

10-inch skewers, soaked 30 minutes

Put the olive oil, garlic and chile flakes in a small skillet. 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. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.