Yields 4 servings
1 tablespoon canola oil plus ½ cup canola oil, divided
6 whole garlic cloves, peeled
¼ cup red wine vinegar
1 to 1½ habanero chiles, seeded and chopped
2 teaspoons honey
20 large shrimp, deveined, tails on
2 tablespoons canola oil
Freshly ground black pepper
Thyme sprigs, for garnish
1. Heat the grill to high (or heat a grill pan over high heat).
2. Make the vinaigrette: Place a small sauté pan over medium heat. Add 1 tablespoon of oil and heat to “shimmering.” Add the garlic, season with salt and cook until golden brown on all sides.
Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly drizzle in the ½ cup oil and blend until emulsified.
3. Toss the shrimp in 2 tablespoons of canola oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and arrange on a serving platter. Immediately drizzle with the vinaigrette. Garnish with the thyme sprigs.
This recipe is by Sweet Basil Gourmet. To find other recipes and more information on their cooking classes, visit www.sweetbasilgourmet.com.