Broiled Prawns



This is a very simple recipe, but hard to beat for simple eating enjoyment. The recipe calls for broiling, but it can also be prepared over a barbecue grill. The marinade works great with any grilled seafood.

1- 1/2 to 2 pounds large shrimp (about 15 or fewer per pound)
4 T extra virgin olive oil
1 T crushed garlic
2 T lemon juice
½ cup Cortese
½ t ground black pepper
pinch of sea salt (optional)
small wooden grilling skewers
4 small lemon wedges
grated Parmigiano Reggiano (or other Parmesan) cheese (optional)

Mix the liquid ingredients plus the pepper for the marinade. Shell and devein the shrimp if necessary, and place in marinade for about ten minutes. Preheat broiler (on high) with rack in highest position. Place shrimp on skewers lengthwise (several per skewer is fine) and place on a broiling pan. Cook approximately three minutes and turn the skewers. Brush with marinade and cook another three minutes or until done (shrimp should be firm to touch on both sides). Remove from skewers. Salt lightly, if desired, (or sprinkle with a little Parmigiano Reggiano cheese) and serve with lemon wedges, a side of Spaghetti, Aglio e Olio (see below). Serves four.


Spaghetti, Aglio e Olio

Saute three cloves of garlic, very thinly sliced and then chopped, in 3 to 4 T of extra virgin olive until slightly golden. Cook spaghetti (about ½ pound) and drain well, reserving about 4 T of pasta cooking water. Mix the pasta water with the oil and garlic, and toss into the pasta along with a good amount of black pepper and a little salt to taste. Add a little chopped Italian parsley for color and flavor, and a sprinkling of the Parmesan cheese if desired.

Serve with 2006 Castelletto Cortese



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