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Scampi alla Griglia
“In my home region of Italy, Venice, grilled seafood is very popular,” says Alberto Leandri, executive chef of Grissini in Englewood Cliffs. “Every time you grill seafood back home, langoustines are always present in the mix. They are so delicate in flavor, they remind me of the saltiness of the water and the fresh breezes of the Adriatic. You can find langoustines in high-end fish markets. If not, you can substitute large prawns.”
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Scampi alla Griglia (Grilled Langoustine)
Ingredients:
16 langoustine or large prawns
3 tablespoon extra virgin olive oil
2 teaspoons chopped Italian parsley
1 teaspoons minced garlic
Salt and pepper to taste
Directions:
1) Butterfly and de-vein the langoustine or shrimp.
2) Mix all the ingredient for the marinade and brush the langoustines with it before grilling.
3) Grill them meat side down over charcoal or at home in a cast iron pan. When they turn orange turn them and grill the other side for about 1 more minute.
4) Serve immediately and drizzle them with some of the marinade.
