“It is perfectly served with grilled vegetables.”

INGREDIENTS      

2 tbsp. olive oil
2 tsp. dried oregano, crumbled
1 small red onion
24 peeled and de-veined large shrimp (about 1 pound)

DIRECTIONS

• Prepare the grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Stir the oil together with oregano and 3/4 teaspoon each of salt and pepper in a bowl.
• Cut onion lengthwise into 3/4-inch wedges and separate layers.
• Toss shrimp and onion with oil mixture, then thread 6 shrimp onto each skewer, alternating with single layers of onion.
• Grill the shrimp, covered only if using a gas grill, turning once, until just cooked through, 3 to 4 minutes total.
• Note:
1. Shrimp can be cooked in a hot lightly oiled large (2-burner) ridged grill pan, about 6 minutes.
• For the Equipment: 4 long metal skewers