Gamberi Recipe

Prepare shrimp

Rinse the colossal shrimp under cold water and pat dry thoroughly with paper towels. If tails are on, leave them for presentation; remove any remaining vein if present. Place shrimp in a shallow bowl or resealable bag.

Make marinade

In a separate bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, basil, oregano, red pepper flakes, kosher salt, black pepper, and white wine (if using). Taste quickly and adjust seasoning — the marinade should be bright and slightly salty.

Marinate shrimp

Pour the marinade over the shrimp, turning to coat each piece evenly. Cover and refrigerate for 20–30 minutes (no more than 30 minutes so the acid does not begin to 'cook' the shrimp). If short on time, marinate 10–15 minutes at room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high on the stovetop until very hot and just smoking.

Oil grate

Brush the grill grates or grill pan with a little oil to prevent sticking. You can thread the shrimp onto skewers (2–3 per skewer) for easier handling; if using wooden skewers, soak them in water for 30 minutes beforehand.

Grill shrimp

Remove shrimp from the marinade, letting excess drip off (reserve the leftover marinade). Place shrimp on the hot grill and cook 1.5–2 minutes per side, or until opaque and firm with light grill marks. Total cook time should be 3–4 minutes depending on shrimp size. Flip once using tongs.

Finish with butter

During the last 30 seconds on the grill, brush the shrimp with the reserved marinade sparingly and then brush with the unsalted butter so it melts and glosses the shrimp. (Do not pour raw marinade over finished shrimp without bringing it to a boil; here it’s only used sparingly for flavor.)

Plate

Transfer grilled shrimp to a warm platter. Sprinkle with coarse sea salt and the remaining chopped parsley for freshness. Arrange lemon wedges around the shrimp.

Serve

Serve immediately with toasted baguette slices or grilled polenta to soak up juices. Offer extra lemon wedges at the table. Estimated serving: 3–4 shrimp per person as a starter; 12 shrimp serves 3–4.