Dragon's Breath Shrimp

• Skewers. If wooden, soak for 15 minutes beforehand.
• Raw shrimp peeled and deveined, as much as you need to serve the number of people you have. I made about 0.75 lb of 21-30 sized shrimp for me and piggy for a main course.
• Whole cloves of pickled garlic, about 10.
• One clove of fresh garlic, minced.
• Juice of half a lemon.
• About 2tsp. of olive oil.
• Fresh ground pepper, to taste.

Directions:

1. Get grill started. You want the heat to be medium high to high, the shrimp will cook quickly. You should be able to hold your hand about 4" above the grill for about 4 seconds.
2. Mix lemon juice, minced garlic, pepper and olive oil in shallow dish.
3. Add shrimp, set aside to marinate for a little while (at least 10 minutes.)
4. When you're ready to cook, skewer shrimp alternating with garlic cloves.
5. Place on grill for about 2 minutes, then turn for another two minutes. Shrimp should be just starting to char when you take them off the coals. They'll finish cooking on the plate if they're still a little translucent.
6. Serve immediately with black bean salad, or chill and serve later. Don't be afraid of the pickled garlic; the grilling caramelized it somewhat. If you use fresh garlic, I am NOT responsible for how this dish and your breath turns out.
7. Ingest large quantities of mint, because sistah, you're gonna need it.