Prep and cook time 4 hours Serves 4
16 medium or large shrimp, peeled and deveined, tails on
½ cup apple cider vinegar
3 shallots, chopped or 3 green onions (white part only), finely chopped
2 large cloves garlic, minced
2 tablespoons olive oil, plus extra for grill
2 tablespoons lemon juice
1½ tablespoons oregano flakes
10 black peppercorns, crushed
Place shrimp in non-metal bowl. Combine remaining ingredients and pour over shrimp. Cover and refrigerate for 3 hours. Let stand at room temperature 30 minutes before grilling. Drain marinade from shrimp. Bring marinade to boil and reduce to 1/3 cup, about 10 minutes. Place shrimp on soaked bamboo skewers. Add presoaked wood chips (if desired) to hot coals. Brush grids with oil. Grill shrimp over hot fire 3-4 minutes each side, brushing with reduced marinade.
