- 24 jumbo shrimp
- 1 whole head of garlic
- 1 tbsp ancho Chile powder (sub Chile powder)
- 1 tbsp Italian herbs
- 1/4 cup olive oil plus 1/4 cup for frying
- 1 lemon sliced
- Cilantro leaves to garnish
Instructions:
-In a bowl combine 1/4 cup olive oil, ancho chile, Italian herbs, 3 garlic cloves minced, this will be to baste the shrimp before cooking them.
-Place the shrimp on skewers and slather with the marinade on both sides ( you want your shrimp peeled and deveined) sprinkle salt on both sides of the shrimp.
-Cook shrimp about 1.5 min per side ( you want high heat about 350 degrees on your grill)
-While they are resting add 1/4 cup olive oil to a small saucepan with your remaining garlic cloves ( thinly sliced garlic cloves) and fry until golden brown, keep stirring until they are done.
-Make sure to make plenty of shrimp as they go fast, you can serve them with grilled veggies or cilantro lime rice. Literally white rice with a squeeze of lime juice, a pinch of salt and your liking of cilantro. My kids love these!
