Mario Batali Spiedini di Gamberoni

By pattie_d

Ingredients

• 12 Jumbo Shrimp (peeled and deveined)
• 6 Long branches rosemary (leaves removed to yield skewers)
• 2 Lemons (Juice and Zest)
• 2 Bunches Oregano (Leaves only and cut into chiffonade)
• 1/4 cup Extra-Virgin Olive Oil
• 1 cup Polenta
• Grated parmesan (for garnish)
• 5 cup Water

Details

Servings 6
Adapted from beta.abc.go.com

Preparation

Step 1

12 Jumbo Shrimp (peeled and deveined)
6 Long branches rosemary (leaves removed to yield skewers)

Place 2 shrimp on each rosemary branch.

2 Lemons (Juice and Zest)
2 Bunches Oregano (Leaves only and cut into chiffonade)
1/4 cup Extra-Virgin Olive Oil

In a large, non-reactive casserole, combine the lemon juice and zest, oregano and olive oil and place shrimp in the marinade, turning the skewers to make sure that shrimp are well-coated. Cover, place in the refrigerator and let marinate for 3 hours.

1 cup Polenta
5 cup Water

Place 5 cups water in a 4-quart saucepan and bring to a boil and, whisking constantly, pour polenta in a thin stream until all is incorporated. Remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat.

Preheat the grill or broiler (med-high). If using a charcoal grill, just before beginning to cook the shrimp, scatter the rosemary leaves over the coals. Cook each skewer for three minutes, then turn and cook for 1 minute more, basting with marinade.

Grated parmesan (for garnish)

Place 1/2 cup polenta on each plate and place a skewer in the center and drizzle with a little olive oil and a sprinkle of parmesan. Serve either hot or room temp.