Recipe: Shrimp Kebabs With Pepper Vinaigrette (Ganba Brotxeta)

In a food processor, combine the peppers and onion and pulse until finely chopped. (Alternatively, mince finely by hand.) Transfer the peppers and onion to a bowl, add half the minced garlic, the vinegar, and a pinch of salt, and soak for at least 10 minutes. Slowly whisk in 2/3 cup (160 mL) of the olive oil. Set aside.

Poke a wooden skewer through a shrimp from bottom to top, then thread on a piece of folded bacon, followed by another shrimp, another piece of bacon, and a final shrimp. Repeat to make three more skewers. Season with salt.

On a griddle or in a large skillet, heat the remaining 1 tablespoon olive oil over high heat. When the oil is very hot, add the remaining garlic and the kebabs to the pan. Sear for about 1 minute, or until the shrimp takes on a golden color. Flip the kebabs over and cook for about 30 seconds more. Transfer the kebabs to a plate.

Add the slices of bread to the hot pan in a single layer, toasting lightly.
Transfer the bread to a platter, place the kebabs on top, ladle a bit of the vinaigrette over, and serve.
Serves 4