Grilled Shrimp with Garlic-Red Chile-Thyme Marinade

• 2 ancho chiles
• 1 New Mexican red chile
• 1 pasilla chile
• 1 head garlic, cloves separated, peeled, and coarsely chopped
• 3 tablespoons chopped fresh thyme leaves
• 1/2 cup olive oil, plus more for brushing on shrimp
• Salt and freshly ground pepper
• 2 pounds shrimp or prawns, head and shell on

1. Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften.
2. Remove chiles from the water, coarsely chop, and place in the jar of a blender.
3. Add the garlic, thyme, and oil and blend until smooth.
4. Season, to taste, with salt and pepper.
5. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
6. Preheat a grill to high.
7. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed.
8. Serve on brown paper bags, if desired.

ancho chiles, red chile, chile, garlic, thyme, olive oil, salt, shrimp

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-with-garlic-red-chile-thyme-marinade-recipe.html (may not work)