Assembled in advance, quickly cooked and accompanied by bruschetta, these marinated and skewered shrimp are excellent fare for a backyard barbecue. Shrimp, and their close cousins, scampi, are plentiful in the waters along Italy’s lengthy coastline.
- For the Marinade:
- 1 tablespoon fresh lemon juice
- 2 tablespoons fruity Italian white wine
- 2 tablespoons extra-virgin olive oil
- 8 lemon zest strips, each about 2 inches long
- 1/2 teaspoon crumbled bay leaf
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 3 large cloves garlic, crushed
- Freshly ground pepper
- For the Shrimp Skewers:
- 1 pound jumbo shrimp, peeled, deveined (12-16 shrimp)
- 1 pound zucchini, trimmed, cut lengthwise into slices 1/8 inch thick (12-16 slices)
- 6-8 paper-thin slices prosciutto, halved lengthwise
- For the Bruschetta:
- 8 slices country-style white bread, each 1/2 inch thick
- 1 large clove garlic, cut in half
- 4 teaspoons extra-virgin olive oil
- Small fresh thyme sprigs
FOR THE MARINADE:
In a shallow nonaluminum bowl, combine all the marinade ingredients, including pepper to taste, and stir until blended.
FOR THE SHRIMP SKEWERS:
Add the shrimp to the marinade and turn to coat. Cover and refrigerate for at least 4 hours or as long as overnight.
Remove the shrimp from the refrigerator about 30 minutes before cooking. Meanwhile, soak 4 bamboo skewers in water to cover.
Preheat a broiler or prepare a fire in a charcoal grill. Arrange the zucchini slices on a rack in a broiler pan or on a grill rack, and broil or grill for 3 minutes. Turn the slices over and continue to cook until limp, 2-3 minutes longer. Set aside to cool. Leave the broiler on or maintain the charcoal fire.
Remove the shrimp from the marinade, reserving the lemon zest strips. Drain the skewers. Wrap 1 piece of prosciutto around the center of each shrimp, and then wrap with a zucchini slice. Thread 3 or 4 wrapped shrimp onto each skewer, and then garnish each skewer with 2 of the reserved lemon strips.
Arrange the skewers on the rack of the broiler pan or on the grill rack over hot coals. Broil or grill the shrimp for 3-4 minutes. Turn the shrimp over and continue to cook until pink and slightly curled, 2-3 minutes longer.
FOR THE BRUSCHETTA:
While the shrimp is cooking, toast or grill the bread, turning once, until golden on both sides. Rub a cut side of the garlic clove over one side of each warm bread slice, then brush with 1/2 teaspoon of the olive oil.
Arrange the bruschetta and skewers on a platter, or divide among individual plates. Garnish with the thyme sprigs and serve at once.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
422 calories; 15g total fat; 178mg cholesterol; 604mg sodium; 44g carbohydrates; 6g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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