Spiedini Di Gamberi Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If not already deveined/peeled, remove shell leaving tails on if desired and devein. Place shrimp in a mixing bowl.

Marinade

Add 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 2 tbs chopped parsley, 1 tsp dried oregano, 1 tsp salt and 1 tsp freshly ground black pepper to the bowl with shrimp. Toss gently to coat all shrimp. Marinate 10–15 minutes at room temperature (no longer than 30 minutes) so shrimp do not become mushy.

Assemble skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread 3 shrimp per skewer (24 shrimp → 8 skewers), piercing through the thicker part then again near the tail so shrimp lay flat on the skewer and cook evenly. Place assembled skewers on a tray.

Cook spiedini

Preheat a grill or grill pan to medium-high (about 400°F / 200°C) or preheat broiler. Brush the grill or pan lightly with oil. Grill skewers 2–3 minutes per side, turning once, until shrimp are opaque, firm and have light char marks. Total cook time per skewer ~4–6 minutes depending on shrimp size. If using a pan, finish with 2 tbs butter melted in the pan and spoon over skewers for 30 seconds for gloss and flavor.

Rest

Remove skewers to a plate and let rest 2 minutes. Sprinkle a little extra chopped parsley and a squeeze of lemon before serving.

While shrimp marinate, combine 1 cup mayonnaise, 1 tsp Dijon mustard, 3 tbs finely chopped cornichons or dill pickles, 1 tbs chopped capers, 1 tbs finely minced shallot, 1 tbs lemon juice, 1 tsp chopped fresh dill, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Stir until smooth and taste for seasoning; adjust lemon, salt or mustard as needed. Chill in refrigerator until ready to serve (at least 10 minutes).

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.

Toss 1.2 lbs halved fingerling potatoes with 2 tbs olive oil, 1 tsp minced garlic, 1 tbs chopped fresh rosemary (or thyme), 1 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated.

Arrange potatoes cut-side down on the prepared baking sheet in a single layer. Roast in preheated oven for 20–25 minutes, stirring or flipping once at the 12–15 minute mark, until potatoes are tender when pierced with a fork and golden-brown.

Remove potatoes from oven, toss with 1 tbs chopped parsley and adjust seasoning with additional salt and pepper to taste. Keep warm until serving alongside shrimp.

Arrange 2 shrimp skewer per serving on warmed plates beside a portion of golden fingerling potatoes. Place a generous spoonful (about 2–3 tbs) of tartar sauce on each plate or serve in a small ramekin. Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.