Adriatic-Style Grilled Shrimp
The aroma of grilled seafood lightly coated with a mixture of bread crumbs, garlic, and parsley always takes me back to my mother’s hometown,Cesenatico, where a mixed grill might include tender baby cuttlefish, squid, shrimp, and scampi—that delicate sweet langoustine we unfortunately don’t have here in the States. I can think of no better way to grill shrimp. They are crispy on the outside and moist and sweet inside.
11/2 pounds extra-large shrimp
1 small clove garlic
3 to 4 sprigs flat-leaf Italian parsley
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 cup fine, dry plain breadcrumbs
2 tablespoons freshly squeezed lemon juice
Time from start to finish: 1 hour
1. Shell and devein the shrimp.
2. Peel and finely chop the garlic. Finely chop enough parsley leaves to measure 1 tablespoon. Place the shrimp in a large, shallow bowl with the garlic and parsley. Season with salt and pepper. Add the olive oil and bread crumbs a little at a time until the shrimp are lightly coated with the mixture. There should be just enough bread crumbs to allow the marinade to cling to the shrimp but not so much that they form a thick crust, and only as much olive oil as the crumbs will absorb. Let the shrimp marinate for 30 minutes.
3. Preheat a charcoal or gas grill until it is very hot.
4. Thread the shrimp onto the skewers. Cook the shrimp until pink, about 2 minutes on each side. After turning the skewers, sprinkle with the lemon juice. Serve at once.
TD&N Nutrient Analysis: Calories: 395; Total Fat: 22 g;Saturated Fat: 3 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 14 g; Cholesterol: 259 mg; Sodium: 351 mg;Carbohydrates: 12 g; Fiber: 1 g; Protein: 36 g