Recipe(tried): Grilled Shrimp on Skewers

While I was searching files for grilled shrimp to fill a request, I came across this and decided to prepare it for dinner last night. I thought it was very different than most I have and the clipping I have attributed it to Marcella Hazan, so I thought it must be good...and it is.

I halved the recipe and had about 26 shrimp and used half the ingredients. I guess it might vary depending on the size of the shrimp, but all the crumbs did adher to the shrimp, however this is not heavily breaded. The shrimp came out so good and had that touch of crispness from the crumbs and the taste of the shrimp is not obscured. We decided they definitely needed a touch of lemon at the table, but other than that, wouldn't change a thing. To keep from shopping, I served it with angel hair pasta tossed with fresh tomatoes and basil, rolls and a baby greens salad.

Grilled Shrimp on Skewers

There is no other way of grilling shrimp--whetheryou cook them on an outdoor grill or under the brooiler in your kitchen--that can make them as juicy and tasty as these. But this is a marvelous method for almost any small or medium whole fish. It is capable of lifting ocean fish, whose flesh can be bland, to the stirring taste levels of fish caught n the stream-fed Adriatic.

When shelling the shrimp, separate the three little tail shells and snap each one slightly, then wriggle the shrimp out with the deep pink, feathery portion of the tail intact.

(6 servings)

2 pounds large shrimp, shelled and deveined
2.3 cup fine dry bread crumbs
3 1/2 tablespoons extra virgin olive oil
3 1/2 tablespoons vegetable oil
2 teaspoons minced parsley
1/2 teaspoon minced garlic
salt and freshly ground pepper

Rinse the shrimp thoroughly in cold water and pat completely dry. Put the shrimp in a large bowl and add the bread crumbs and both oils; toss lightly to evenly coat the shrimp. Add the parsley and garlic, season with salt and pepper and toss again. Set aside to marinate at room temperature for at least 30 minutes and up to 2 hours. Light a charcoal grill or preheat the broiler. Curl each shrimp around its feathery tail and thread onto a skewer; be sure to pierce each shrimp at three points to anchor it securely and prevent it from sliding around when
you turn the skewers. Grill or broil the shrimp as close to the heat source as possible, turning once, until a thin, golden crust forms on both sides, about 3 1/2 minutes. Be careful, don't over cook them. Serve immediately. (With lemon wedges to squeeze on them, if desired.)