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Grilled Shrimp Skewers |
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Serves: 4
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(Spiedini di Gamberi)
Category: Shrimp, Lobster, and Scallops
Though the rich cooking of Parma and Bologna is better known, the cooking of coastal Emilia-Romagna is very good and often very simple. Excellent fruits and vegetables from area farms and wonderful fresh seafood are the mainstays. My husband and I ate these grilled shrimp skewers in the beach town of Milano Marittima. Chunks of firm-fleshed fish can be substituted for the shellfish.
1/2 cup plain bread crumbs
1 tablespoon finely chopped fresh rosemary
1 clove garlic, peeled and finely chopped
Salt and freshly ground black pepper
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 lemon, cut into wedges
1 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
2 In a medium bowl, combine the bread crumbs, rosemary, garlic, salt and pepper to taste, and oil and mix well. Add the shrimp and stir to coat well. Thread the shrimp on skewers.
3 Grill or broil until the shrimp are pink and cooked through, about 3 minutes on each side. Serve hot with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Grilled Shrimp Skewers comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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