3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves 1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground peppered
3 cloves garlic, thinly sliced
Special equipment: wooden skewers soaked in water
Heat the grill to medium
Whisk together 1/4 cup of the oil
2 tablespoons of the thyme, ancho powder, and chopped garlic in a small bowl.
Skewer the shrimp and brush with marinade
Place the remaining 1/2 cup of the oil in a saucepan, add the sliced garlic and cook
until the sliced garlic is lightly golden brown.
Remove the garlic slices with a slotted spoon to a plate lined with paper towels.
Reserve the oil
Remove the shrimp from the marinade, season with salt and pepper and grill until
golden brown on each side about 1.5 minutes per side.
Remove the shrimp from the skewers, transfer to a platter and drizzle with some of
the reserved garlic oil and garlic chips.
Sprinkle with the remaining thyme and garnish with oregano leaves.
101 N. 850 E
Fowler IN 47944
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20 count shrimp $18 lb
30 count shrimp $16 lb
Crawfish $18 lb
Quanity Discount if your order 10 lbs or more of shrimp . Call for pricing or to place your order.
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