3/4 c. olive oil, divided
3 T. freshly chopped thyme leaves
1/2 t. chili powder (Bobby used 1 1/2 T. ancho chili powder) (you can add extra if you want more heat)
6 cloves garlic, coarsely chopped
1-2 lb. shrimp, size 10-15 count per pound, shelled and deveined
Kosher salt
3 cloves garlic, thinly sliced
If you are using wooden skewers, soak them in water for at least 20 minutes before threading shrimp.
Spread shrimp on paper towels and blot dry.
Place 1/4 cup of olive oil in a small saucepan, add the sliced garlic and cook over low heat until the oil is fragrant (about 5 minutes).
Remove the garlic slices and reserve the oil. Set aside for the finish.
Mix marinade:
Mix remaining 1/2 c. of olive oil, thyme, chili powder, and the 6 cloves of chopped garlic in gallon ziploc bag.
Add shrimp and squish around to make sure all are coated with marinade.
Let shrimp marinate up to 30 minutes (no longer).
Skewer shrimp, using 2 skewers if wooden.
Sprinkle lightly with kosher salt.
Preheat grill to high.
Clean and oil the grates.
Turn heat down to medium for a minute to bring temperature down to 400 degrees.
When ready to grill, turn grill back up to high.
Place skewers on grill at an angle and close the lid.
Grill until brownish pink, about 1 1/2 minutes per side
Transfer shrimp to a platter, and lightly drizzle reserved garlic oil on each side.
Adapted from Bobby Flay
