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2 pounds shrimp, shelled
4 tablespoons olive oil
4 tablespoons vegetable oil
1 cup dry plain breadcrumbs
2 cloves garlic, minced
2 tablespoons parsley, finely chopped
1 teaspoon salt
freshly ground pepper
1. Preheat the broiler for at least 15 minutes.
2. Make sure shrimp are thoroughly dry and place them in a large mixing bowl. Add as much of the two oils (mixed equally) as needed to lightly coat the shrimp. Then add as much of the breadcrumbs as needed to cover the shrimp. Add the garlic, parsley, salt and pepper and mix well. Let the shrimp marinate for at least 20 minutes at room temp.
3. Skewer the shrimp, using 5 or more shrimps per brochette. Broil the shrimp 3-5 inches from the heat source for about 3 minutes per side until golden (less if the shrimps are small). Serve immediately.