Herb oil on your peeled shrimp skewers!

Making herb oil:

Clean and roughly chop the onion, half a bulb of garlic (all 6-7 cloves), and the red chili pepper (remove the seeds). Strip the leaves from the thyme and rosemary sprigs. Combine all the ingredients (including the 500 ml of olive oil and salt) in a tall mixing container and blend with an immersion blender until smooth. Your herb oil is now ready, and you have enough to last for a while. Store the oil in an airtight container. Alternatively, you can pour the herb oil back into the 500 ml olive oil bottle for easy use.

Peeled shrimp on a skewer:

Buy peeled, raw, frozen North Sea shrimp from a fishmonger or quality seafood store. (We are NOT marinating these shrimp.) Place the shrimp in the refrigerator to thaw slowly. Make sure the shrimp do not sit in melted water, so periodically drain any water that collects. One hour before grilling, take the thawed, peeled shrimp out of the fridge and let them come to room temperature, covered.

Preparing the Peeled Shrimp:

Peeled North Sea shrimp have no heads or legs, making them smaller and more likely to fall through the grill grate. To prevent this, skewer the shrimp. Remember to soak the wooden skewers in water for an hour beforehand to prevent them from burning.

Setting up your KLAUWE:

We grill shrimp over direct heat, so we do not use the KLAUWE water ring and reservoir. Place the grill grate at the top level, with the fire basket at least one level below. Grilling shrimp goes quickly, so setting the fire basket at level 2 works. If the fire is very hot, set the fire basket one level lower to level 3 (preferred). If you still want to close the lid of your KLAUWE, place the grill grate at level 2 with the fire basket below it. The key to grilling shrimp is not to go too hard.

To ensure you have a "cooler zone," do not fill the fire basket entirely with charcoal. Concentrate the coals in the middle of the basket, providing slightly less heat at the edges, which is useful if grilling goes too quickly. (For shrimp skewers, you'll see the shrimp meat turn orange after just half a minute over hot coals. It happens quickly with peeled shrimp on skewers.)

When your charcoal is hot and glowing (with no flames), you can start grilling your shrimp skewers. But first, let's get back to the herb oil.

Using herb oil with peeled shrimp on a skewer:

Pour the herb oil into a small bowl and grab a basting brush, preferably with silicone bristles. Before placing the shrimp skewers on the grill, brush both sides of the peeled shrimp with your homemade herb oil. You can also do this on the grill, but it requires more attention.

After each turn of the shrimp skewers, brush them with a bit more herb oil before turning them again. (After applying the herb oil, that side should be over the heat at least once more.)

Grilling your shrimp skewers:

As mentioned, when your charcoal is hot and glowing (no flames), you can start grilling your shrimp skewers and brushing on the herb oil.

Keep turning the shrimp skewers frequently! Grill them for about 3 minutes until both sides are orange. The shrimp are done when they are orange, and the meat is opaque white, not translucent. If you grill the shrimp too long, they will become too tough, which you don't want. If in doubt, just try one.

Are your shrimp skewers done and orange? Take them off the grill and serve immediately! (Since you used the herb oil, a dipping sauce is unnecessary but can be served if desired.)

Bon appétit and remember: Eat with your KLAUWE and Impress Your Friends!