Grilled Shrimp With Chili, Lemon, And Oregano

Serves 6 As An Appetizer, Or 4 As A Main Course

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2 pounds head-on jumbo shrimp, cleaned and deveined

5 medium lemons

8 cloves garlic, chopped

1 teaspoon salt

1 cup extra-virgin olive oil

1⁄3 cup lightly packed fresh oregano leaves, finely chopped, plus more for garnish

1⁄2 teaspoon hot red chile, such as Fresno or habanero

Aleppo pepper, for serving

Rinse the shrimp with cold water and pat them dry.

Zest 1 lemon and juice it. Juice another lemon to make 1⁄3 cup juice total. Cut the remaining 3 lemons into wedges. Set all aside.

In the bowl of a food processor, process the garlic, lemon juice, and salt. With the motor still running, slowly pour in the oil and process until the mixture is smooth and emulsified. Transfer the lemon-garlic sauce to a bowl and stir in the oregano and chile.

Place the shrimp in a bowl and cover with a third of the sauce, reserving the remainder for serving. Marinate for 10 to 15 minutes.

Preheat the grill over medium-high heat to 400oF. Grill the shrimp until opaque throughout, 3 to 5 minutes per side. Pour the reserved sauce over the shrimp and sprinkle with the oregano, lemon zest, and a pinch of Aleppo pepper. Serve with the lemon wedges.