• If you are not planning on marinating the shrimp and using the grilling method, do steps 6 and 7 before moving on to step 2.
• First, peel the garlic and press it into a small bowl.
  1 clove garlic
• Wash the herbs and remove the leaves from the stems and chop them. Add them to the bowl with the garlic.
  1 tsp fresh thyme sprigs, 1 tsp fresh rosemary
• Add the olive oil and salt and stir everything together.
  2 tbsp olive oil, ¼ tsp salt, 1/8 tsp pepper
• Add the shrimp to the bowl, toss to coat, cover and marinade for at least 15 minutes if you have the time. If you don’t have the time, you can cook them right away.
  10-12 raw shrimp

Grilling Method:

• If you are using wooden skewers, soak them in water for 15 minutes before grilling.
• When you’re ready to grill, heat up the barbecue on high, to at least 400°F.
• In the meantime, put the shrimp on skewers by poking the skewer through both the tail and head of the shrimp (or just under where the head would be). I used two skewers with 5 shrimp on each.
• Place the skewers on the grill and cook for 2-3 minutes. Once the shrimp starts turning pink, flip the skewer and grill for another 2-3 minutes.
• Once it's pink all the way through, you are ready to serve.

Pan-seared Method:

• Heat up a small pan on medium heat. Once the pan is warm, add the shrimp with all of the marinade to the pan. Cook the shrimp for two to three minutes per side. It should be pink on the pan side before you flip it.
• Once it's pink all the way through, you are ready to serve.
• Serve with your favourite sides, on top of a salad or in a wrap.