Grilled shrimp

Ingredients for 4 servings:

• 750 g king prawns, peeled, or:
• 1 kg scampi, with head and shell
• 50 g butter (sweet cream)
• 6 tbsp extra virgin olive oil, cold squeezed
• 5 spring onions
• 3 garlic cloves
• 2 tsp salt
• n. B. Pfeffer
• 1 tbsp lemon juice
• ½ jar white wine
• ½ bunch parsley
• possibly water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

Gamberoni alla griglia. A recipe for an oven or electric grill with top heat.

Use a sharp knife to cut a small incision along the back of the tail of whole crustaceans (e.g. scampi) in the shell and remove the usually black intestinal vein. Shrimp that have already been shelled or very small Arctic shrimp require no further preparation. Finely chop the spring onions, garlic cloves, and parsley. Heat an electric grill or oven grill with top heat to high. Heat the olive oil and butter in a large pot. Sauté the onions and garlic, but do not let them brown. Season with salt and pepper. Add the lemon juice, parsley, and white wine. Remove the pot from the heat, add the shrimp, and mix everything thoroughly. Then transfer to a shallow, ovenproof dish (one that should fit in the oven or on the grill). If possible, arrange the shrimp in rows, but do not overlap. Then grill the shrimp, as close to the grill bars as possible, for 4 minutes on one side. Turn the shrimp over. Then grill for another 4 minutes, or until browned, but no longer, as this will make them tough. Arrange the shrimp on warmed plates and pour the sauce over them. Larger crustaceans can also be cooked on a charcoal grill. To do this, mix the scampi thoroughly with the vegetable mixture as described above, then place each one individually on the grill rack. Serve the remaining sauce separately. The sauce is the best part, so serve it with freshly baked white bread. If you want more sauce, add a few tablespoons of water along with the white wine.