Spiedini di Gamberi

Here’s a winner from one of my faves, La Cucina Italiana, for the perfect fresh and easy summer shrimp. Shrimp, prosciutto and scallion skewers (spiedini di gamberi) intense.

Ingredients

  • 2/3 cup dry white wine

  • 1/2 teaspoon curry powder

  • 16 large shrimp, peeled and deveined

  • 8 scallions

  • Fine sea salt

  • Freshly ground black pepper

  • 8 thin slices prosciutto

  • 1 tablespoon extra-virgin olive oil plus more for grill

Directions

  1. Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

  2. In a medium bowl, whisk together wine and curry powder; add shrimp and let stand at room temperature for 10 minutes.

  3. Meanwhile, cut scallions in half, lengthwise, to make 16 pieces; season with salt and pepper. Cut prosciutto in half, lengthwise, to make 16 pieces; fold prosciutto pieces lengthwise, if necessary, to form a width of 1-inch.

  4. Remove shrimp from marinade; discard marinade. Lightly season shrimp with salt and pepper. Wrap 1 prosciutto slice around the center of each shrimp. Folding scallions accordion-style into thirds, thread shrimp and scallions onto 8 skewers. Drizzle skewers with oil.

  5. Grill skewers on lightly oiled grill rack, turning once halfway through, until shrimp are cooked through, about 5 minutes.

Entrees, SeafoodJ.T. EllisonComment