Grilled Shrimp Skewers
Another fantastic recipe from Marcella Hazan’s Essentials of Classic Italian Cooking. I usually serve this with pasta and one of Marcella’s tomato sauces.
– Terry
Ingredients
- 2 pounds medium to large shrimp
- 3½ tablespoons extra virgin olive oil
- 3½ tablespoons vegetable oil
- ⅔ cup fine, dry, unflavored bread crumbs
- ½ teaspoon garlic, minced
- 2 teaspoons parsley, minced
- salt and freshly ground pepper to taste
Instructions
- Shell and devein the shrimp. Wash in cold water and pat thoroughly dry with cloth kitchen towels.
- In a large bowl, add the shrimp and as much of the olive and vegetable oil, in equal parts, to lightly coat the shrimp. Add enough breadcrumbs to lightly coat the shrimp. May not need the whole amount.
- To the bowl, add the chopped garlic, parsley, salt and pepper, and toss thoroughly to coat the shrimp well. Allow them to steep in their coating a minimum of 20-30 minutes, or up to 2 hours, at room temperature.
- Skewer the shrimp tightly, curling one end of each shrimp inward so that the skewer goes through at three points, preventing the shrimp from twisting as you turn the skewer on the grill.
- Grill the shrimp over medium heat for about 2 minutes per side, just until they form a thin, golden crust. Serve piping hot.
