Directions

• In a medium bowl, combine the shrimp, garlic, red pepper flakes, salt, herbs, and olive oil. Set aside 1 tablespoon of the mixture. Toss to combine, coating the shrimp on all sides. Double thread shrimp onto a pair of skewers to anchor them in place and lay them on a sheet pan. (You may need 2 or 3 sets of skewers, depending on how long they are.)
• If you have a gas grill, heat it to high. If you have a charcoal grill, remove the grill grate and loosely bunch newspaper at the base of the chimney. Fill to the top with charcoal. Light the paper in a few places, which will ignite the charcoal. Burn until the flames subside: After about 10 minutes, the coals should begin to glow, turning gray and becoming ashen at their edges. Transfer the hot charcoal into a pile at the center of the grill for direct grilling.
• Arrange the skewers over the hottest zone and drizzle a little olive oil over the skewers. Grill undisturbed for 3 minutes, or until the edges start to appear opaque and the shrimp are charred in parts. Swap skewers as you turn them over for even grilling. Grill for 1 minute longer before transferring the skewers to a clean sheet pan or serving dish.
• Spread the reserved marinade from the bowl across the surface of the bread. Drizzle olive oil across the ciabatta—especially along the edges—and slather the marinade and oil to coat. Allow the oil to soak in for a minute or so.
• Place ciabatta face down over the flames. Grill the bread for 20 to 30 seconds, keeping an eye on it so that it chars in parts but doesn’t scorch. Rotate it and repeat until grilled to your liking.
• Remove shrimp from the skewers onto a serving platter and serve alongside the grilled bread. Drizzle a little more oil, sprinkle flaky salt, and eat at once.