Serves 6
32 min
Shrimp Spedini
Recipe GLPRb12b4a5f2e7c18
Succulent grilled shrimp wrapped in crispy pancetta and skewered on aromatic rosemary sprigs, topped with a warm garlic and roasted pepper vinaigrette infused with fresh herbs.
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Ingredients
¾ cup olive oil, divided (1/2 cup plus 1/4 cup)
12 cloves garlic cloves, thinly sliced
1 red or yellow bell pepper, diced
⅛ cup sherry vinegar
4 scallions, green parts only, thinly sliced
2 tablespoon fresh Italian parsley, chopped
30 extra-large shrimp (16 to 20 count), peeled and deveined, tails on
30 slices paper-thin slices pancetta
12 sprigs long fresh rosemary sprigs
Directions
Heat 1/2 cup olive oil and the sliced garlic in a small saucepan over high heat. When the garlic begins to lighten in color, add the diced bell pepper and continue cooking until the garlic turns a medium golden brown, approximately 8-10 minutes total. Remove from heat and allow the mixture to cool to room temperature.
Once cooled, stir in the remaining 1/4 cup olive oil, sherry vinegar, sliced scallion greens, and chopped parsley to create the vinaigrette.
Preheat your grill to medium-high heat.
Wrap each prepared shrimp with one slice of pancetta, securing it snugly around the body. Thread 2-3 wrapped shrimp onto the woody end of each rosemary sprig.
Place the rosemary skewers on the grill, positioning them so the leafy herb tops extend beyond the direct flame. Grill the shrimp for 2 minutes on the first side, then carefully flip and grill for another 2 minutes on the second side, until the shrimp are opaque and cooked through (145°F internal temperature).
Transfer the grilled shrimp spedini to a serving platter and generously spoon the warm garlic and pepper vinaigrette over the top. Serve immediately.
