2 pounds raw scampi or shrimp
3/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 tablespoons minced parsley

Scampi are native to Adriatic and parts of the Mediterranean. In some parts of the United States they are available frozen, but large shrimp may be be used as a substitute.



Wash the seafood; shell and devein. Drain well.

Mix together the oil, salt, pepper, garlic and parsley.

Marinate the scampi in the mixture 1 hour, basting and turning frequently.

Remove shrimp and thread them on four or six wooden skewers or long toothpicks.

Arrange on a baking sheet.

Broil 10 minutes, turning the skewers and basting with the marinade several times.

Serve immediately with lemon wedges.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Claude Monet: Bend of the Epte, 1888.

Back to main list