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Yield: Serves 4
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| 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. |
RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
FOR THE MARINADE:
In a shallow nonaluminum bowl, combine all the marinade ingredients, including pepper to taste, and stir until blended.
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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.
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Remove the shrimp from the refrigerator about 30 minutes before you cook them. Meanwhile, soak 4 bamboo skewers in water to cover.
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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.
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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.
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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.
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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.
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TO SERVE:
Arrange the bruschetta and skewers on a platter or divide among individual plates. Garnish with the thyme sprigs and serve at once.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
44g |
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