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 Tbsp. extra virgin olive oil
- 3½ Tbsp. vegetable oil
- ⅔ cup fine, dry, unflavored bread crumbs
- ½ tsp. garlic, chopped very fine
- 2 tsp. parsley, chopped very fine
- salt and freshly ground pepper to taste
INSTRUCTIONS
Shell the shrimp and remove their dark veins. Wash in cold water and pat thoroughly dry with cloth kitchen towels.
Put the shrimp in a roomy bowl. Add as much of the olive and vegetable oil, in equal parts, and of the bread crumbs as you need to coat the shrimp evenly, but lightly all over.
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 shrim 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 on the grill for about 2 minutes per side, just until they form a thin, golden crust. Serve piping hot.