Italian Grill - Spicy Shrimp Skewers

Today I'd like you to check out one of my favorite recipes this summer -- Spicy Calabrian Shrimp Skewers. You may already know I'm a sucker for Calabrian chili, so when I find it in a jar anywhere I always stock up in order to have it on hand. I make Giada De Laurentiis' incredibly easy dish with large shrimp (about 16-20 count per pound). The recipe consists of a simple marinade which you let sit on the shrimp a few hours (4 is perfect). I then portion out the shrimp (4 per person alongside another protein is a good amount), and skewer them through the tail and opposite end of the shrimp. Using two skewers is a little trick I learned to prevent them from spinning on the stake, making them easier to flip. 

Remember to soak the wooden skewers for at least an hour beforehand to prevent them from burning. Grill these just a few minutes per side until they are opaque and cooked through. Serve the shrimp kebabs alongside any other fish (or meat for surf and turf) atop lightly dressed greens or herbs -- so easy!

Spicy Shrimp Skewers with Grilled Calamari on the side, Photo: NK

***To check out the Spicy Calabrian Shrimp recipe, click HERE.