From The Italian Country Table, by Lynne Rossetto Kasper
Serves 4 to 5
Big, plump shrimp are rolled in chopped bits of garlic, parsley and sun-dried tomato, then pan-grilled. On festival and market days, in food stands lining the wharves of fishing villages along the Adriatic, shrimp prepared this way sizzle on hot iron griddles over wood fires. Years ago, a fisherman’s wife told me she made her shrimp plumper and juicier by soaking them in seawater her version of brining. Soaking in salted water does the same thing. You could skip the first step of this recipe, but I urge you not to. It takes only 20 minutes enough time to gather and prepare the other ingredients and the shrimp really taste better.
1. In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, and parsley. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.
2. Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.
3. Film a large skillet or griddle with the remaining 1 tablespoon olive oil and heat over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimps after you turn them.
4. Turn the shrimp onto a serving platter, along with the seasonings. Serve hot or warm, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating.
Wine Suggestion: a full, crisp Anselmi Soave Capitel Foscarino
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.