Grilled Garlic Jumbo Shrimp and Cherry Tomato Skewers
1 1/2 pounds large shrimp, shelled and deveined
15 cherry tomatoes
8 large garlic cloves (sliced into thirds, use only the middle piece)
1 tablespoon fresh oregano
1/2 teaspoon dried basil
1/2 teaspoon dried chili pepper flakes, more to taste
1/4 cup olive oil
1 1/2 tablespoons worcestershire sauce
salt and pepper
In a large glass bowl, combine ALL ingredients except the tomatoes. Cover and marinate for about at least 3 hours.
Soak the bamboo skewers in warm water 30 minutes prior to placing the shrimp on them. Heat gas or charcoal grill to high heat.
Place one shrimp on the skewer sideways so they will not slip, then a slice of garlic, then a cherry tomato, repeat with shrimp, garlic and then a tomato. Repeat until all ingredients are used.
Brush the tomatoes with olive oil. Season all with salt and pepper. Place skewers on grill over direct heat. Cook 3-5 minutes per side until shrimp is cooked through.
Shelfish turn an opaque, pearly white color at the center when they are cooked. The only way to know for sure how the center looks is to cut into it, so plan on sacrificing one or two shellfish (a nice snack for the chef, if they are done.
Shrimp should be cooked over direct high heat for 2-4 minutes per side.