Adapted from Essentials of Classic Italian Cooking by Marcella Hazan, a cookbook that should be on every home cook’s shelf.
Serves 6
2 lbs. med. shrimp – wild if available
3 1/2 Tbls. olive oil
3 1/2 Tbls. vegetable oil
2/3 c. bread crumbs (try homemade or panko)
2 cloves garlic, minced
3 Tbls. parsley, finely chopped
Kosher or sea salt and freshly ground black pepper, to taste
Remove shell and devein shrimp. Rinse in cold water and pat dry with paper towel. Put shrimp in a large mixing bowl and add olive oil, vegetable oil, breadcrumbs, garlic, parsley, generous pinch of salt and couple of grinds of pepper. Using your hands, toss to coat the shrimp. Allow them to steep for about 30 minutes in the refrigerator. Heat the grill about 15 minutes before cooking, ensuring that it’s nice and hot.
To skewer: If you have them, flat skewers work better than rounded when grilling shrimp. The shrimp will not turn on the skewer when shifting them on the grill. If you do not have flat skewers, tightly curling one end of the shrimp inward so that the skewer goes through at three points, will also prevent the shrimp from slipping as you turn them on the grill. Over medium-high heat, cook for about 2 minutes on each side until they form a thin golden crust. Serve hot.
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