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Shrimp Divan
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    Shrimp Divan

    Garlic Oil:
  • 1 cup olive oil
  • 6 cloves garlic, peeled and sliced paper thin
    Shrimp:
  • 24 medium shrimp, shelled and deveined
  • 1/2 cup garlic oil
  • 1 tablespoon ancho chile powder
  • 1 tablespoon finely chopped fresh thyme
  • Salt and freshly ground black pepper
  • For garlic oil:
    Preheat grill. Heat oil in a medium saucepan on the grill until the oil begins to shimmer. Add the garlic and cook until the slices begin to turn golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Strain the oil through a fine strainer into a bowl.

    Place the shrimp in an ovenproof casserole; pour the garlic oil over them and season with the ancho powder and salt and pepper to taste. Cover the casserole and close the grill cover and roast until the shrimp turn pink and are cooked through, about 6 to 7 minutes. Remove the shrimp from the grill; stir in the thyme and sprinkle with the reserved garlic chips. Serve in a bowl with lots of sliced French bread to soak up the juices.

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