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MY FAVORITE GRILLED SHRIMPS

Summer is officially ending in one day…. The hot summer days have ended. As well as the hot summer nights. What is summer to me? Dinners on our terrace, chatting about how our day was while enjoying the Italian summer flavors. Picnics and barbecueing in the mountains or in the park during the weekends. The sun and all the bright colors. The most delicious fruit like peach, grapes, prunes, watermelon, melon… Cold pasta or rice salads and grilled food. My favorite food during summer…
The season has ended and is making its way for fall to set in. A new season with its own beauty, colors and food. And even though it’s not my favorite season, it will become the most special season of all. It’s the season where we celebrate both me and my love’s birthday. But to complete it, it will be the season we are welcoming our little miracle into our family. It can’t get any more special than that!

But for now I enjoy this last day of summer.
To say goodbye to this warm season I wanted to share a recipe that is perfect for an appetizer. Two appetizers: my favorite grilled shrimps!
A tropical verison and an Italian one. Hope you will enjoy it!

Grilled Shrimps
Tropical Grilled Shrimp
serves 4

8 shrimps
1 slice of pineapple
sweet-sour chili sauce
4 small wooden skewers

Soak wooden skewers, at least 10 minutes.
Clean the shrimps: devein the shrimp by peeling the shell from it. Use a knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it. Wash them under cold running water.
Cut the pineapple slice in 8 parts. Impale 2 pineapple parts and 2 shrimps on each skewer. Grill them in a grill pan. Or if it’s still summer where you live, on the BBQ.
Dip in sweet-sour chili sauce.
Grilled Shrimp
Another extraordinary combination is with the delicious salsa verde. Fresh parsley gives so much flavor to your dish! And the combination of shrimps and parsley is really good! I’d say, give it a try!
Grilled Shrimps
Grilled Shrimps with Salsa Verde
serves 4

8 shrimps
handful of fresh parsley
1 garlic clove
2 anchovies fillets
olive oil extra vergine
4 small wooden skewers

Soak wooden skewers, at least 10 minutes.
Clean the shrimps: devein the shrimp by peeling the shell from it. Use a knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it. Wash them under cold running water. Impale 2 shrimps on each skewer and grill them in a grill pan (or BBQ if you have the possibility).
For the salsa verde: Finely chop the parsley, garlic and anchovies and add olive oil. Mix well.
If you have a food processor or blender, you can just put all 4 ingredients together. Your salsa verde will become smoother, which is even more perfect to dip your grilled shrimps.

Buon Aperitivo! ♥
Grilled Shrimps

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