Shrimp, Marinated and Broiled

Gamberi al forno

Cooking With Nick Stellino
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Ingredients:

18 jumbo shrimp (8-10 count. About 2 pounds)
6 cloves garlic, chopped
½ cup freshly squeezed lemon juice
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
½ (one half) teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup olive oil
½ cup Italian style bread crumbs
Yield: 6 generous portions
Printable Version
Prepare the marinade. In a large bowl mix the chopped garlic, lemon juice, parsley, basil, sage, rosemary, red pepper flakes, salt and pepper. Whisk in the olive oil.
Pull off the little "swimmer fins" or tiny legs at the bottom of the shrimp. With a large, sharp knife, slice the shrimp in half, lengthwise, leaving the shell on. Toss the shrimp in the marinade and leave to absorb the flavors for at least one half-hour, but no more than 45 minutes.
Arrange an oven rack 3-4 inches from the top burner. Preheat the broiler.
Remove the shrimp from the marinade and dip the cut half into the breadcrumbs. Place the breaded shrimp, crumb side up on a broiling pan. Broil the shrimp until they are just cooked through and the breadcrumbs are nicely browned, about 3-4 minutes. Serve the shrimp hot.
Alternately, preheat an outdoor grill to medium-high heat. Grill the breaded shrimp shell side down for 3 minutes, turn and grill the breaded side for 2 minutes, or until the breadcrumbs are toasted brown and the shrimp have curled slightly.
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