This is a very simple shrimp recipe from the Amalfi region of Italy.
800 gr of raw peeled jumbo shrimp
4 spoons olive oil
3 spoons vegetable oil
70 gr breadcrumbs
1 pressed garlic clove
1 spoon chopped parsley
- Make an incision into the back of the shrimp, remove the black vein and rince.
- Pour the oils into a bowl, and add the shrimp. Then add the breadcrumbs, the garlic and the parsley and season with salt and pepper.
- Gently mix, cover, and leave to marinate for an hour.
- Skewer the shrimps, and brown under a grill or over a barbecue for 1 or 2 minutes each side.
Serve garnished with lemon quarters