Grilled shrimp skewers


3/4 cup olive oil

3 garlic cloves, roughly chopped

1 tablespoon red chile flakes

1 tablespoon oregano 

Salt and pepper to taste

Favorite veggies (Red bellpeppers, mushrooms, shallots, habenero peppers used in video)


1lb PHILLY'S WILD PREMIUM SHRIMP (size 21/25 or 16/20)

Peel and devein...Leave tail on


  • Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes.

  •  Remove from the heat and cool slightly. 

  • Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
  • Heat the grill to high. Thread the shrimp onto skewers, about 3 or 4 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Add veggies on skewer to your leisure. Brush the shrimp and veggies with some of the chile-garlic oil and season with salt and pepper. 

  • Grill until shrimp are lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.
  • Recipe courtesy of Bobby Flay


6544 Greatwood Parkway Suite B

Sugar Land, TX 77498


Phone: 832-499-1900