Grilled Shrimp with Garlic and Black Pepper

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

1 fresh red chile (such as Fresno), seeds removed, finely grated
3 cloves garlic, finely grated
1 Tbsp. black pepper, coarsely ground
1 Tbsp. lime juice, freshly squeezed
2 Tbsp. vegetable oil
1 lb large shrimp, peeled, deveined
kosher salt

To Serve:
lime wedges
Kashmiri chili powder or paprika

Special Equipment:
four 8" long metal skewers or bamboo skewers soaked 30 minutes in water

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Makes 4 servings.