Grilled Shrimp with Garlic
In this recipe, the addition of garlic adds a whole new dimension. Years ago, I had a similar dish, broiled instead of grilled, at a Basque restaurant in Old San Juan, Puerto Rico. I doubt that it is still there, but it was at the top of Christo street in case you are in the area.
5 to 8 cloves garlic, minced
1/4 cup extra virgin olive oil
3 pounds 15 to 20 count peeled and deveined shrimp
Extra virgin olive oil for brushing
Salt and pepper or Creole Seasoned Salt
Place the garlic and oil in a small pan on top of the stove over low heat and simmer for 5 minutes, do not brown.
Skewer the shrimp so they will lay flat, brush with additional oil and season.
Grill the shrimp directly over the fire for 2 1/2 to 3 minutes per side, depending upon size.
Remove the shrimp from the skewers to a bowl, pour the garlic and oil over them and toss until thoroughly coated. You do not have to worry about vampires, but if garlic breath is a concern try eating some parsley or a green salad after the shrimp.