Fabulous Grilled Shrimp

Because, I’m not made of money (yet!) and we eat shrimp at least once a week, I still buy the bagged shrimp at the grocery store. Our store has 2 pound bags with approximately 21-30 shrimp in each bag. However, you may use fresh shrimp as well.

In the case you’re like me, defrost the shrimp and take off the tails. Place all of your shrimp in a large bowl. If you are using fresh, then peel and devein them.

Fresh oregano is wonderful – fresh anything is wonderful, actually – but I’m a big fan of fresh oregano! Holding the tip of an oregano sprig, run your fingers down the stalk so that the leaves come off smoothly. I generally make a large pile of leaves – at least enough for several tablespoons worth. If you’d like to start with less, my feelings will not be hurt. Twisting the leaves into a tight pile/bunch, chop them until they are very small. Toss them into your shrimp bowl.

Also, I LOVE garlic…I like to use at least 6 cloves for this recipe but don’t be afraid to use just a few! Mince it using a knife, chopper, processor…your choice! Add the garlic to the bowl.

Next, drizzle about 3 tablespoons of olive oil and a dash (or more if you’re brave) of garlic salt over the mix and combine with your hands so as not to tear any shrimp.

Cover, the bowl and let it sit in the refrigerator for at least 15 minutes and up to 1.5 hours. That’s just as long as I can possibly convince myself to wait…you might have more self control!

Line shrimp on skewers and place each on a hot grill (George Foreman and indoor grill pans work just fine too). Turn each skewer several times until the shrimp is pink. This will not take long at all.

Serve these up as an appetizer, on a salad, with chicken, or however else you like ‘em! They smell fabulous and taste even better!