Spiedini di Gamberi al Limone

Ingredients

Equipment Needed

• •6 metal skewers or wooden skewers soaked in water
• •Outdoor grill or cast iron grill pan
• •Sheet pan for assembly
• •Pastry brush for oil

Instructions

1. 1

   Prepare the shrimp

   If your shrimp are not already deveined, use kitchen shears to cut through the shell along the back curve and remove the dark vein. Leave the shells on. The shells protect the meat from drying over high heat and add flavor as they char. Rinse the shrimp briefly and pat completely dry with paper towels. Wet shrimp steam rather than sear.

   Seek out shrimp that smell of the sea, not of ammonia or iodine. Fresh shrimp have firm flesh and translucent shells. If you can only find frozen, thaw them slowly in the refrigerator overnight.
2. 2

   Slice the lemons

   Cut two of the lemons into rounds about one-quarter inch thick. You need approximately 18 slices, enough to alternate with the shrimp on six skewers. Remove any seeds. Reserve the third lemon for finishing.

3. 3

   Thread the skewers

   Thread the shrimp and lemon slices onto metal or soaked wooden skewers, alternating three shrimp with three lemon slices per skewer. Curve each shrimp so the skewer passes through twice, once near the head and once near the tail. This keeps them flat and ensures even cooking. The lemon slices should sit flush against the shrimp.

4. 4

   Season simply

   Arrange the skewers on a sheet pan. Brush both sides generously with olive oil. Season with flaky sea salt and freshly ground pepper. That is all. No garlic, no herbs yet, nothing more. The shrimp and lemon do the work.

5. 5

   Grill over high heat

   Heat your grill to high or set a grill pan over high heat until nearly smoking. Lay the skewers directly on the grates. Cook without moving for 2 to 3 minutes, until the shells turn pink and develop char marks. Turn once and cook the other side for 2 minutes more. The shrimp are done when they are opaque throughout and the lemon slices have softened and taken on golden brown spots.

   Overcooked shrimp become rubbery and tasteless. Better to pull them slightly early. The residual heat finishes them as they rest.
6. 6

   Finish and serve immediately

   Transfer the skewers to a serving platter. Drizzle with fresh olive oil and squeeze the juice of the reserved lemon over all. Scatter parsley leaves if you wish, though it is not essential. Serve immediately while the shrimp are still warm and the lemon juice is sizzling against the hot shells. Your guests should eat these with their hands, pressing the charred lemon against the shrimp as they go.

Chef Tips

• •Shell-on shrimp are traditional and superior for grilling, but if your guests object to peeling at the table, you may remove the shells before skewering. The meat will be slightly drier but still good.
• •Metal skewers conduct heat and cook the shrimp from within. Wooden skewers must soak for at least 30 minutes or they will burn. Both work, but metal is more practical.
• •The quality of your olive oil matters here. Use something you would happily drizzle on bread. This is where you taste it.
• •If grilling is not possible, a cast iron grill pan over the highest heat your stove can produce gives acceptable results. What you cannot replicate is the smoke, but the char is nearly as good.

Advance Preparation

• •Skewers can be assembled up to 4 hours ahead and refrigerated, covered. Bring to room temperature for 20 minutes before grilling.
• •Do not oil or season until just before cooking, or the salt will draw moisture from the shrimp.

Frequently Asked Questions

Nutrition Information

1 serving (about 75g)