Garlic Shrimp Skewers

• 120 g raw Large shrimp, peeled and deveined (4.2 oz raw)
• 8 g raw (2½ cloves) Garlic
• 6 g Olive oil (1⅓ tsp)
• 1.5 g Smoked paprika (⅔ tsp)
• 0.4 g Chili flakes (¼ tsp)
• 0.6 g Salt (a pinch)
• 10 g Lemon juice (⅔ tbsp)
• 4 g raw Fresh parsley (1 tbsp chopped)

You'll need: 4 skewers (soak bamboo ones for 20 minutes), Grill pan or heavy frying pan, Small saucepan, Bowl.

Method

1. Season and thread the shrimp

   Pat the shrimp dry. Mince the garlic and toss the shrimp with half of it, the paprika, the salt and a third of the olive oil. Thread them onto the skewers, 4 or 5 per skewer, curved so they lie flat.

   Pierce each shrimp twice, once near the tail and once near the head, so it stays flat on the skewer.

2. Sear the skewers

   Heat the grill pan over high heat until smoking hot. Lay on the skewers and cook for 2–3 minutes a side, until the shrimp are pink and opaque all the way through, 63°C (145°F).

   Shrimp curl into a C when ready. A tight O means overcooked.

3. Make the garlic oil

   While the shrimp rest, warm the rest of the olive oil in the small saucepan over low heat with the remaining garlic and the chili flakes for about 30 seconds, until fragrant but not browned. Take it off the heat and stir in the lemon juice.

   Pull the pan off the heat the moment the garlic smells sweet. Brown garlic turns bitter.

4. Drizzle and serve

   Lay the skewers on a plate, spoon the garlic oil over them and scatter over the chopped parsley.

   Spoon the oil over while everything is still hot so the flavors sink in.

Swaps

• Large shrimp, peeled and deveined → Scallops, same weightSweeter and softer; sear 1½ minutes a side.
• Smoked paprika → Regular paprika plus a pinch of cayenneLess smoky, a little hotter.