"This is a delicious appetizer courtesy of Bobby Flay. Posted for ZWT5 Spain"
freshly chopped thyme leaves
1 1/2 tablespoons
dried ancho chile powder
garlic cloves, coarsely chopped
shrimp, shelled and deveined
salt & freshly ground black pepper
garlic cloves, thinly sliced
Soak wooden skewers in water for at least 20 minutes.
Heat the grill to medium.
Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho chili powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
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.
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. Sprinkle with the remaining thyme and garnish with oregano leaves.
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Grilled Shrimp With Garlic (Gambas Al Ajillo) (cont.)