Grilled gamba blanca skewers with garlic, ginger & chili

How Maurice does it

1. 1

   Thread the raw shrimp onto wooden skewers, piercing head and all so they stay flat and cook evenly.

2. 2

   Lay the skewers in a shallow tray and drizzle with olive oil.

3. 3

   Grate the garlic and ginger generously over the shrimp, then sprinkle with chili flakes.

4. 4

   Add the milk and finish with a good squeeze of lemon, salt and black pepper. Turn the skewers to coat.

5. 5

   Let the shrimp marinate for about 10 minutes while you heat a grill or grill pan to medium-high.

6. 6

   Grill the skewers for 2–3 minutes per side, until the shrimp turn pink and opaque and are lightly charred.

7. 7

   Transfer to a wooden board and serve straight away, no fuss, with the remaining lemon and a glass of white wine.