Broiled Shrimp and Herbs

As summer winds down, help your customers cool off with this skewered-shrimp-and-pancetta dish from Chef Bruno.


Happy September, dear readers! I hope everyone has been having a great summer—it’s been a hot one! As we all know, the pizza business slows down in the hot months, unless you have a beach-town location. But with summer gradually easing into fall, it’s time to venture outside again as the temperatures begin to cool a little bit. So I’ve created this easy recipe, perfect for indoor or outdoor dining. You can even try making this in your pizza oven. It’s a very simple dish, and your customers will love it. Try it out and let me know what you think!



24 large shrimp
3 cloves garlic, finely chopped
3 tbsp. basil, finely chopped
1 tbsp. fresh thyme, chopped
2 tbsp. fresh parsley, chopped
1 tbsp. black pepper, crushed
1 small lemon, juiced
4 tbsp. olive oil
8 bay leaves
¼ c. salted pancetta, cut into 8 small squares



Shell and devein the shrimp. Place the shrimp in a bowl with the garlic, basil, thyme, parsley, pepper, lemon juice and olive oil. Mix well to cover all of the shrimp. Marinate in the refrigerator overnight or for at least 7 hours.

Preheat the oven broiler. Take 4 skewers and arrange 6 shrimp on each one so that they lay flat. Add a bay leaf and a piece of pancetta between every 2 shrimp (use 2 bay leaves per skewer). Brush the shrimp with the remaining marinade. Now layer them in a pan or a barbecue and cook for about three minutes on each side. Enjoy!


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