Ingredients:
Makes eight appetizer servings Prep time: 20 minutes Cooking time: About 15 minutes Stand time: 1 hour 1/2 cup top quality Australian extra virgin olive oil 2 cloves garlic, peeled 1-1/2 lemons, sliced Pinch sugar or to taste Sea salt and freshly ground pepper to taste 1 pound large, raw, peeled and deveined shrimp (tails on) Bamboo skewers, soaked in water Cedar grilling papers, soaked in water (optional)

Instructions:
Heat oil, garlic and lemon slices in small saucepan until barely simmering, pressing lemons with a spoon to release juices. Remove from heat and let stand for a few hours. Pour through fine mesh sieve into small bowl, pressing to remove as much oil as possible. Season to taste with sugar, salt and pepper. Thread a few shrimp onto the top of each skewer. Wrap 2 skewers in each cedar grilling paper and tie with kitchen string. Grill over medium heat for about 8-10 minutes or until shrimp are pink and cooked through, drizzling with a little oil during the last minute of grilling (or place skewers directly on grill and cook for about 3 minutes on each side). Remove from grill and place skewers on a platter; drizzle with lemon garlic oil.