Easy Italian Recipes

 MAKES 4 SERVINGS

- 1 lb (500 g) large shrimp (prawns), peeled and deveined
- 1/4 cup (2 fI oz/60 ml) extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh fiat-leaf (Italian) parsley
- 1 tablespoon minced garlic
- Sea salt and freshly ground pepper

Fresh shellfish are one of the treasures of the Venetian kitchen, and locai cooks like to prepare them simply, often grilled over a hot fire, as the shrimp are here. If you are worried about the shrimp falling through the grate as you turn them, thread them onto skewers. They can also be cooked on a stove-top grill pan in the same amount of time.

Pat the shrimp dry with paper towels. In a large bowl, toss together the shrimp, olive oil, lemon juice, parsley, garlic, a few pinches of salt, and a few grinds of pepper. Let stand for 30 minutes.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Or, preheat a stove-top grill pan over medium-high heat and brush with oil.

BY GRILL: Using tongs, piace the shrimp over the hottest part of the fire or directly over the heat elements and grill, turning once, until pink and just opaque at the center, 2-3 minutes on each side.
BY GRILL PAN: Using tongs, piace the shrimp on the grill pan and grill, turning once, unti) pink and just opaque at the center, 2-3 minutes on each side.

Arrange the shrimp on a warmed platter and serve at once.

Buon appetito !