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Spanish, Barbecue | |
| 3/4 cup olive oil 3 tablespoons freshly chopped thyme leaves 1 1/2 tablespoons ancho chili powder 6 cloves garlic, coarsely chopped 24 large shrimp, shelled and deveined Salt and freshly ground black pepper 3 cloves garlic (or more), thinly sliced optional finely diced chilies | |
| 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(I prefer to pulse it all in the hand held food processor). Skewer the shrimp and brush with marinade, or mix the shrimp with the marinade and then skewer. 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 and when cooled add ancho/paprika to color/flavor. 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, and chiles if using. Sprinkle with the remaining thyme and garnish with oregano leaves. | |
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