Grilled Gamberoni

Shells that crackle under the bite, revealing pearly, hot flesh. The scent of the sea seared by fire mingles with the sharp aroma of lemon and browned garlic.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 736
• Protein: 102 g
• Carbs: 1 g
• Fat: 38 g

Ingredients

• 12 piece Wild shrimp ( whole with heads )
• 4 tbsp Extra virgin olive oil
• 2 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 12 piece Mediterranean Red Prawns ( whole )

Instructions

1. Shellfish preparation

   Using a sharp knife, butterfly the wild shrimp and red gamberoni by cutting along the back. Remove the dark vein without detaching the head or shell. Flatten slightly.

2. Quick marinade

   Finely chop the garlic and flat-leaf parsley. In a dish, mix the olive oil, garlic, parsley, salt, and pepper. Coat each shellfish in this mixture to well cover the exposed flesh.

3. Grilling

   Heat the grill or griddle until smoking hot. Place the gamberoni and shrimp flesh-side down. When the flesh becomes opaque and the shell turns bright red (about 2 minutes), flip and grill for 1 more minute. Serve with lemon wedges.

Chef's tips

• Don't remove the heads: the juices inside are the best flavor concentrate during cooking.
• The grill must be scorching hot to sear the flesh instantly without drying it out.
• As soon as the flesh turns white and opaque, it's ready.

Storage

Eat immediately off the grill. Reheated shellfish becomes rubbery.