2 teaspoons garlic, minced
2 cans artichoke hearts, fresh or canned, cut into quarters
1/2 cup extra-virgin olive oil
1/2 pound shrimp, large, raw, peeled and deveined
black pepper, freshly ground
1. Season shrimp with salt.
2. Combine olive oil, pepper, and garlic. Divide mixture into two bowls. Add shrimp to one bowl and artichokes (if using fresh) to the other. Pour marinade over the shrimp and artichokes. Cover tightly and place in the refrigerator for at least 30 minutes.
3. Prepare a fire in a charcoal grill or preheat an indoor grill or a broiler. Position rack close to the heat source. Alternate the artichoke pieces with the shrimp on metal skewers, passing the skewers straight through the middle of the shrimp to straighten them, so that they will cook evenly.
4. Place skewers on the grill and cook shrimp for 2 minutes on the first side and 1 1/2 minutes on the second side.
5. The outside of each shrimp should be crispy and charred, while the inside should be moist and tender. Season to taste, and serve immediately.