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1
Make the marinade: In a bowl, whisk together the garlic, oregano, zest, brandy, salt, and pepper.
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2
Gradually whisk in the olive oil.
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3
Put the garlic cloves in a small saucepan, cover with 1/4 cup olive oil, and bring to a simmer over medium heat.
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4
As soon as the oil comes to a simmer, turn the heat to very low and cook the garlic, stirring occasionally, until soft and very lightly browned, 10 to 12 minutes.
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5
Drain the garlic cloves and set aside.
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6
Reserve the garlic oil for another use.
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7
Stuff each olive with a garlic clove, cutting the olive open a little if necessary.
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8
Nestle a stuffed olive into the curve of each shrimp.
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9
Thread 3 olive-stuffed shrimp onto each skewer.
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10
Be sure to pass the skewer first through the tail of the shrimp, then through the garlic-stuffed olive, then through the head of the shrimp so everything is securely skewered.
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11
Fire up the grill.
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12
Place the skewers in a nonreactive pan and cover them with the marinade.
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13
Marinate the skewers for 15 to 30 minutes.
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14
Remove the skewers from the pan, shaking off the excess marinade, and season them on both sides with salt and pepper.
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15
Brush the grill with oil.
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16
Grill the skewers over direct heat, with the lid off, turning them as needed, until cooked through, about 5 minutes.
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17
If youre not sure whether theyre cooked through, take a skewer off the grill and cut into the thickest part of a shrimp with a small knifeit should be opaque all the way through.
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18
Squeeze the lemon over the skewers right before you take them from the grill.
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19
Pile the skewers on a platter and top with the parsley salad.
