Recipe courtesy of Bobby Flay
Grilled Shrimp with Garlic (Gambas al Ajillo)
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- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 407 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 107 milligrams
- Sodium
- 652 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 1 grams
- Protein
- 12 grams
- Sugar
- 0 grams
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 407 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 107 milligrams
- Sodium
- 652 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 1 grams
- Protein
- 12 grams
- Sugar
- 0 grams
Ingredients
Directions
Special equipment:
Wooden skewers soaked in water- Heat the grill to medium.
- Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
- Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
- Increase the heat of the grill to high.
- Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.
