Serves 4
32 min
Grilled Shrimp Skewers
Recipe GLPRbeb2e933fbf9fc
Succulent extra-large shrimp threaded onto skewers and grilled to perfection, then finished with a vibrant infused chile-garlic oil. The shrimp stay tender and juicy while picking up a light char, and the fragrant oil—made by gently infusing olive oil with garlic, Calabrian chiles, and oregano—adds bold, spicy-herbaceous flavor with every bite. A simple yet elegant Mediterranean-inspired main course that comes together in under 35 minutes.
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Ingredients
½ cup Extra-virgin olive oil
3 cloves Garlic cloves, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon Fresh oregano leaves, divided
to taste Kosher salt
to taste Freshly ground black pepper
1 pound Extra-large shrimp, shelled, deveined, and tail-on
Directions
In a small skillet, combine the olive oil, crushed garlic, and Calabrian chile flakes. Heat over low heat and warm gently for about 10 minutes, until the oil barely simmers around the garlic toward the end of cooking. Remove from heat and let cool slightly.
Transfer the cooled oil mixture to a blender. Add the fresh oregano leaves, a pinch of kosher salt, and a grind of black pepper. Blend until the garlic and oregano are finely chopped and well distributed throughout the oil.
Pour the infused chile-garlic oil into a bowl. Set aside half of the oil for serving at the end; reserve the remaining half for brushing the shrimp.
Preheat your grill to high heat. Thread the shrimp onto metal or soaked wooden skewers, using about 4 or 5 shrimp per skewer. Thread each skewer through the tail and thick body section of each shrimp so they lay flat and cook evenly.
Brush the threaded shrimp generously with the reserved chile-garlic oil (the portion for cooking). Season lightly with kosher salt and freshly ground black pepper on both sides.
Place the skewers directly on the hot grill. Cook for 1 to 1½ minutes per side, until the shrimp are lightly golden brown and opaque throughout. The shrimp will cook quickly, so watch carefully.
Transfer the grilled skewers to a serving platter. Immediately drizzle with the reserved oil (the portion you set aside earlier, which was not used for cooking). Garnish with a few fresh oregano leaves and serve with additional reserved oil on the side for dipping.
