Grilled Gamberoni
Ingredients
- 12 pcWild shrimp (whole with heads)
- 4 tbspExtra virgin olive oil
- 2 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 12 pcMediterranean Red Prawns (whole)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately off the grill. Reheated shellfish becomes rubbery.
