Grilled Shrimp Skewers

This is by far my favorite shrimp recipe.  It comes from one our beloved cookbooks and chefs; Essentials of Classic Italian Cooking by Marcella Hazan.  The ingredient list is short and we were hesitant the first time we made it.  We thought it couldn't be that great with only a few basic ingredients, we were WRONG!  If you don't have 2 pounds of shrimp you can adjust the ingredients accordingly, I usually eyeball the oil and breadcrumbs anyway.  You can also broil the skewers in the oven, but the charcoal grill is the preferred method of cooking them.

Grilled Shrimp Skewers:
adapted from Essentials of Classic Italian Cooking
click here for printable version

2 pounds medium shrimp (unshelled weight)
3 1 /2 tablespoons extra virgin olive oil
3 1/2 tablespoons vegetable oil
2/3 cup Italian bread crumbs
1 teaspoon minced garlic
2 teaspoons parsley

Shell and devein the shrimp.  Pat dry and put in a bowl.  Add the oils and the bread crumbs until the shrimp are coated lightly.   Add the garlic, parsley, salt and pepper and toss. 

 Let the shrimp steep in their coating for at least 30 minutes at room temperature.
Preheat the broiler at least 15 minutes before you are ready to cook, or prepare your grill.
Skewer the shrimp tightly and cook briefly, close to the source of heat. 

 Depending on their size and the intensity of the fire, about 2 minutes on one side and 1 1/2 minutes on the other.