Snip through the shells of the shrimp along the middle of the back using kitchen shears, exposing the vein and leaving the tail and adjoining segment of the shell intact. Devein the shrimp, leaving the shells in place.
Mince and mash the garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a bowl along with the lemon juice and pepper Whisk in the olive oil until emulsified. Stir in the chopped oregano.
Prepare the grill for cooking over direct heat with medium-hot charcoal or moderate heat for gas. Alternatively, preheat a lightly oiled well-seasoned large cast iron grill pan over moderate heat until hot but not smoking.
Toss the shrimp with 1/4 cup of the dressing in a large bowl and marinate no more than 15 minutes.
Grill the shrimp on a lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to a platter and serve with the remaining dressing.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.