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Because, Im not made of money (yet!)
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and we eat shrimp at least once a week, I still buy the bagged shrimp at the grocery store.
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Our store has 2 pound bags with approximately 21-30 shrimp in each bag.
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However, you may use fresh shrimp as well.
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In the case youre like me, defrost the shrimp and take off the tails.
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Place all of your shrimp in a large bowl.
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If you are using fresh, then peel and devein them.
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Fresh oregano is wonderful fresh anything is wonderful, actually but Im a big fan of fresh oregano!
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Holding the tip of an oregano sprig, run your fingers down the stalk so that the leaves come off smoothly.
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I generally make a large pile of leaves at least enough for several tablespoons worth.
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If youd like to start with less, my feelings will not be hurt.
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Twisting the leaves into a tight pile/bunch, chop them until they are very small.
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Toss them into your shrimp bowl.
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Also, I LOVE garlic...I like to use at least 6 cloves for this recipe but dont be afraid to use just a few!
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Mince it using a knife, chopper, processor...your choice!
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Add the garlic to the bowl.
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Next, drizzle about 3 tablespoons of olive oil and a dash (or more if youre brave) of garlic salt over the mix and combine with your hands so as not to tear any shrimp.
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Cover, the bowl and let it sit in the refrigerator for at least 15 minutes and up to 1.5 hours.
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Thats just as long as I can possibly convince myself to wait...you might have more self control!
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Line shrimp on skewers and place each on a hot grill (George Foreman and indoor grill pans work just fine too).
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Turn each skewer several times until the shrimp is pink.
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This will not take long at all.
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Serve these up as an appetizer, on a salad, with chicken, or however else you like em!
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They smell fabulous and taste even better!
