Grilled Shrimp Salmoriglio

Ingredients

• 0.5 cup extra-virgin olive oil (Divided; use part for seasoning the shrimp and vegetables and part for the finishing sauce)
• 4 cloves garlic (Finely grated or minced)
• 1 tsp dried oregano
• 0.25 tsp red pepper flakes (Or to taste)
• kosher salt (To taste)
• black pepper (To taste)
• 1.5 lb large shrimp (Peeled, deveined, and patted dry; about 20 to 24 shrimp)
• 2 zucchini (Cut into 1-inch chunks)
• 6 scallions (Trimmed and cut into 1-inch pieces)
• 3 tbsp lemon juice (Freshly squeezed)
• 0.25 cup fresh parsley (Finely chopped; add to the portion of sauce used for finishing)

Steps

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes. Prepare a charcoal or gas grill for high heat, about 450°F to 500°F (230°C to 260°C), and clean and oil the grates.

2. 2

   In a medium bowl, whisk together the olive oil, garlic, oregano, red pepper flakes, salt, and black pepper. Let the seasoned oil stand for several minutes so the garlic and spices flavor the oil.

3. 3

   Transfer about two-thirds of the seasoned oil to a large bowl. Add the shrimp, zucchini, and scallions, and toss until evenly coated. Reserve the remaining seasoned oil in the original bowl for the finishing sauce.

4. 4

   Thread the shrimp, zucchini, and scallions onto the skewers, alternating the ingredients and leaving a little space between pieces so the heat can circulate. Discard any marinade that has been in contact with the raw shrimp.

5. 5

   Add the lemon juice and chopped parsley to the reserved seasoned oil and whisk to make the salmoriglio. Taste and adjust the salt, pepper, lemon, or red pepper flakes as needed. Set aside some sauce for serving separately from any sauce used on the raw shrimp.

6. 6

   Place the skewers on the hot grill. Cook, turning occasionally, until the shrimp are opaque and firm, the vegetables are tender-crisp, and the shrimp and vegetables have developed browned or lightly charred spots, about 2 to 3 minutes per side and 6 to 10 minutes total.

7. 7

   Transfer the grilled skewers to a platter and spoon the salmoriglio over them. Serve immediately with the remaining sauce alongside.

Notes

Pat the peeled and deveined shrimp thoroughly dry before seasoning; excess moisture can thin the seasoning mixture and prevent good browning. The skewers may be broiled instead of grilled, although they will develop less caramelization and charring. The source page indicates that the full recipe requires membership, so ingredient amounts and directions here are informed estimates reconstructed from the available excerpt rather than a direct transcription.

Nutrition per serving

• main
• grilled
• seafood
• Italian
• Southern Italian
• dairy-free
• gluten-free
• summer