Shrimp + Citrus Spiedini on the Tuscan Grill

You'd be hard-pressed to find an easier recipe than this. I am lucky to have locally harvested shrimp from the coast of Georgia. Hopefully, you can find a seafood monger in your specialty store that will steer you right. This dish is also great with scallops.

Here are my 3 pre-requisites for easy recipes:
1. No major prep time required or easy to prep ahead
2. No elaborate assembly
3. Quick cooking - so I can enjoy the company I keep

yep, this one has it all.
And, its great for brunch, or as an appetizer for a cocktail party {simply make the skewers smaller} or a festive dinner for a crowd. Gather your friends around the grill and enjoy!

SHRIMP + CITRUS SPIEDINI

1# fresh shrimp, shells and tails intact {about 16 count per #}
5 Tablespoons olive oil
1 + 1/4 teaspoons Tuscan Rose & Pink Peppercorn salt
1 baguette of bread {a small one will do}
1/2 cup Blood Orange spread
2 cloves of garlic, peeled and chopped
1 cup mayonnaise {if you're ambitious, you can make your own, otherwise, use a good quality jarred variety}
3 Tablespoons chopped fresh chives

To Prepare the Shrimp:
Toss the shrimp with olive oil, salt and pepper until well-coated.


Cut the bread into 1 inch chunks and toss with 2 tablespoons olive oil until well-coated. Sprinkle with 1/4 teaspoon of salt.


Skewer the shrimp and the bread, alternating shrimp and bread. You will use about 4 shrimp and 3 slices of bread for large skewers . {make sure to soak the skewers for at least 30 minutes before assembling. This will prevent the skewers from burning}.

NOTE: For cocktail size skewers, use about 2 shrimp and one piece of bread. You may also want to shell the shrimp and remove the tail first, especially if your guests are not sitting down at a table to eat.

Drizzle the remaining tablespoon of olive oil over the shrimp. Sprinkle with 2 Tablespoons of the chives.
Refrigerate until ready to grill. Bring to room temperature before grilling.

To Prepare the Sauce:
In a medium bowl, mix together the blood orange spread, garlic and mayonnaise until well combined. Fold in the chives. Taste seasoning and adjust as necessary.
Keep refrigerated until ready to use.

Prepare your hardwood fire. Let the flames subside and adjust your setting, as needed. You want hot heat to sear in the flavor and cook the shrimp fast, so it stays moist. Remember, it will continue to cook after you take it off the grill.


Place the shrimp spiedini skewers on the grill and cook just until the shrimp are pink and the bread is lightly toasted. About 2-3 minutes on each side.


Remove from the grill and platter or plate up. Serve with the citrus sauce.

NOTE:
This dish is wonderful hot off the grill or room temperature. You can cook it ahead, especially for parties, but most of the fun usually happens around the grill.






Buon appetito!
copyright 2009 Alisa Barry