Grilled Shrimp With Garlic (Gambas Al Ajillo)
"This is a delicious appetizer courtesy of Bobby Flay. Posted for ZWT5 Spain"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3⁄4 cup olive oil
- 3 tablespoons freshly chopped thyme leaves
- 1 1⁄2 tablespoons dried ancho chile powder
- 6 garlic cloves, coarsely chopped
- 24 large shrimp, shelled and deveined
- salt & freshly ground black pepper
- 3 garlic cloves, thinly sliced
directions
- 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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Reviews
-
i totally forgot to review this, i had made it i thoght for zwt5 but then saw i hadn't and got lost lol. This was fantastic and using the ancho chili powder really made a difference. After years of not finding it, they now sell ancho and chipotle mccormicks. I love the traditional version but i think i prefer this one!
RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>
