Serves 4

Ingredients:

½ bunch fresh chives, finely chopped (about 2 tablespoons/5 g)
2 lemons
1 small shallot, finely chopped
2 garlic cloves, finely chopped
16 uncooked jumbo shrimp (about 1 pound/450 g), peeled and deveined
2 tablespoons/30 ml olive oil
Sea salt

Method:

Soak 16 bamboo skewers in water for 45 minutes. This will help prevent the skewers from burning too quickly on the grill. Finely grate the peel from the lemons into a medium bowl. Cut one lemon in half and set it aside. Reserve the remaining lemon for another use. Stir the chives, shallot, and garlic into the lemon peel.

Add the shrimp and olive oil to the lemon peel mixture. Sprinkle with salt and toss to coat. Cover and refrigerate for at least 20 minutes. Remove the skewers from the water and pat them dry.

Thread 1 shrimp on the end of each skewer. Prepare the barbecue or flat iron grill pan for high heat. Grill the shrimp until just opaque in the center, about 2 minutes per side. Squeeze the reserved halved lemon over the shrimp on the grill. Transfer the skewers to a platter and serve.