Shrimp with Garlic and Ancho

  • 1 pound jumbo shrimp, peeled and deveined
  • 4 cloves garlic, thinly sliced
  • 1 tbsp ancho chili powder
  • 3 tbsp olive oil

Over medium heat in a small skillet, sauté the garlic until just starting to get golden. Strain through a sieve, setting the garlic aside for use later.

Allow the oil to cool and pour over the shrimp adding the ancho chili powder and tossing lightly to coat well. Let stand 30 minutes, then thread onto skewers for grilling. Place over hot coals and cook until just pink, this should only take a few minutes. Remove from heat, take the shrimp off the skewers, toss with the garlic slices and serve with pieces of crusty bread.

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