Grilled Shrimp Skewers

1. 1

   Special equipment: 10-inch skewers, soaked 30 minutes

2. 2

   Put the olive oil, garlic and chile flakes in a small skillet.

3. 3

   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.

4. 4

   Remove from the heat and cool slightly.

5. 5

   Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped.

6. 6

   Set aside half of the chile-garlic oil for serving.

7. 7

   Heat the grill to high.

8. 8

   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.

9. 9

   Brush the shrimp with some of the chile-garlic oil and season with salt and pepper.

10. 10

    Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side.

11. 11

    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).

12. 12

    Garnish with oregano, and serve with more of the reserved oil.

* Per serving · 4 servings · Values may vary.

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