SHRIMP ROSEMARY SPIEDINI ALLA ROMAGNOLA

Ingredientai

SERVES 6

1 bunch Italian parsley, leaves only (about 2 cups loosely packed)

1 bunch basil, leaves only (about 2 cups packed)

2 cups fresh bread crumbs

½ teaspoon kosher salt

Freshly ground black pepper to taste

¼ cup plus 2 tablespoons extra-virgin olive oil

2 pounds large shrimp (21-30 per pound), peeled and deveined

12 large rosemary sprigs, prepared as skewers (see Note) and soaked in water for at least

2 hours, or overnight

2 lemons, cut into wedges

Nurodymai

TOSS THE PARSLEY AND BASIL LEAVES into a food processor, add the bread crumbs, salt, pepper, and ¼ cup of the olive oil, and zap until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl, add the shrimp, and toss to coat well.

Skewer 4 or 5 shrimp on each rosemary sprig (the easiest way to do this is line up 4 or 5 shrimp at a time on a work surface and run The rosemary skewers, which are easy to make, impart an herbal fragrance

a skewer through them; then separate them slightly so they will cook evenly). Dredge on both sides in the bread crumb mixure, place

on a platter, and put in the refrigerator for 30

minutes.

Preheat a gas grill or prepare a fire in a char-

coal grill. Put a piastra (see page 9) on the grill

to preheat.

Spritz or brush the piastra with the remaining

2 tablespoons olive oil. Place the skewers on the piastra and cook, turning once, just until the shrimp are opaque throughout and some of the crumbs are browned, 2 to 3 minutes per side. Transfer to a serving platter and serve with the lemon wedges.

Note: It's easy to make skewers from rosemary sprigs. Choose large sturdy sprigs that are about 8 inches long. Pull off most of the leaves from each sprig, leaving a nice tuft of leaves at the top (use the remaining leaves in the dish you are making, or reserve for another use). Using a sharp knife, cut off the bottom of the sprig on a diagonal to give you a sharp point. The skewer will slide easily through the shrimp when you skewer them.