Grilled Shrimp Skewers

Yield:4 servings
Level:Easy
Source:  Bobby Flay
Serving Suggestions:  with zucchini skewers and Orzo Salad 

Ingredients

• 1/2 cup olive oil
• 3 cloves garlic, crushed
• 1 tablespoon Calabrian chile flakes
• 1 tablespoon fresh oregano leaves, plus for garnish
• Kosher salt and freshly ground black pepper
• 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Directions
Special equipment: 10-inch skewers, soaked 30 minutes

Put the olive oil, garlic and chile flakes in a small skillet. 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. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.

Heat the grill to high. 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. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. 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). Garnish with oregano, and serve with more of the reserved oil.

Recipe courtesy of Bobby Flay