Grilled Shrimp Skewers

• 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

1. Special equipment: 10-inch skewers, soaked 30 minutes
2. Put the olive oil, garlic and chile flakes in a small skillet.
3. 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.
4. Remove from the heat and cool slightly.
5. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped.
6. Set aside half of the chile-garlic oil for serving.
7. Heat the grill to high.
8. 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.
9. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper.
10. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side.
11. 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).
12. Garnish with oregano, and serve with more of the reserved oil.

olive oil, garlic, calabrian chile flakes, oregano, kosher salt, shrimp

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-skewers.html (may not work)