Amalfi Style Shrimp
1 lb. of large raw shrimp
1/8 cup of extra virgin olive oil
3/4 cup of very fine dry bread crumbs
1/4 cup of freshly grated cheese
2-3 garlic gloves finely minced
12-14 leaves of fresh mint, finely chopped
Dash of salt and cracked pepper to taste
Lemon wedges to serve
1. In a medium bowl, add the olive oil and the raw shrimp. Toss and coat the shrimp evenly. Add the garlic, mint, salt and pepper in the bowl and mix well. Next, add the bread crumbs and grated cheese a little at a time and toss lightly making sure all the shrimp are nicely coated. Cover the bowl, and let the shrimp marinate in the refrigerator for an hour or more.
2. Preheat the broiler. Lightly oil a cookie sheet. Thread 3-5 shrimp onto each metal skewer. Lay the skewers flat on the cookie sheet and place it under the broiler. Cook the shrimp on each side for about 2 minutes depending on the size of the shrimp. Stay close to the oven and cook the shrimp only until the breadcrumbs are golden and the shrimp have turned pick. When ready, remove from the oven.
3. Before serving, immediately squeeze some fresh lemon juice on top of the cooked shrimp. Top with chopped mint leaves.
This recipe was featured on BBC Good Food Magazine, May 2009 issue and the Washington Post Food Section September 8, 2010.
Posted by Alba Carbonaro Johnson