Grilled Shrimp Skewers

Serves 4 to 6.

Note: You'll need skewers for this recipe, adapted from "Essentials of
Classic Italian Cooking" by Marcella Hazan.

• 2 lbs. medium shrimp, peeled and deveined

• 3 1/2 tbsp. extra-virgin olive oil, or less

• 3 1/2 tbsp. vegetable oil, or less

• 2/3 c. unflavored bread crumbs

• 3 tsp. very finely chopped garlic

• 3 tsp. very finely chopped Italian parsley

• Salt and freshly ground pepper to taste

Wash the shrimp in cold water and pat dry thoroughly. Place the shrimp
in a large bowl. Add equal parts olive oil and vegetable oil, using
only enough to lightly coat the shrimp. Add as much of the bread
crumbs as you need to coat the shrimp evenly, but lightly. Add the
garlic, parsley, salt and pepper and toss thoroughly to coat the
shrimp well. Allow to stand in their coating from 30 minutes to 1 1/2
hours at room temperature.

Preheat a broiler or prepare the grill at least 15 minutes before you
are ready to cook. Skewer the shrimp tightly, making sure each piece
goes through at two or three points. Cook briefly close to the source
of the heat, generally about 2 minutes on one side and 1 1/2 on the
other, just until a thin, golden crust is formed. Serve piping hot.