Instructions: Place the shrimp in a bowl and add 2 tablespoons of the olive oil. Toss to coat the shrimp, then drain. Thread the skewers with the shrimp, lemon wedges and bay leaves, altenating among the three until youve filled the skewer. Set aside until time to grill.

In a small bowl, whisk together the remaining olive oil, the lemon juice, the garlic and the oregano and season to taste with the salt and pepper.

Grill the shrimp until they are coral and firm to the touch. Transfer to a warmed platter and drizzle with the vinaigrette and serve.

This recipe yields 3 servings.

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