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!

 

Ingredients:

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

 

Directions:

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!

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Should You Be Buying New Equipment Before the Tax Year Ends?

Mike Rassmussen breaks down the do's and don'ts of equipment purchases prior to December 31.

Chef's Corner | Shawn Randazzo Explains His Philosophy Behind Detroit-Style Pizza

Shawn Randazzo, master of the Motor City pizza, teaches you all you need to know about Detroit-style pies so you don’t have to hear it through the grapevine.

December 2018: The 2019 Pizza Power Report and more!

Detroit-style pizza, cheese trends, chicken wings and more marketing tips.

Quick-Fire Questions with The Dough Doctor

Tom “The Dough Doctor” Lehmann provides rapid-fire responses to operators’ minor dilemmas.

Make Your Wing Sales Soar With These Insights From Operators

Chefs report on the hottest flavor trends and innovative cooking techniques for pizza’s best companion: the chicken wing.

The Best Local Marketing to Find You Long-Term Pizza Customers

What cheese trends are taking off in restaurants across the country? Experts and operators weigh in.

Your restaurant should be making the most out of your cheese choices.

Detroit-Style Is Motown's Favorite Pizza

Airy dough, crispy crust and signature caramelized cheese makes Detroit-style pizza an instant winner on any pizza lover’s list.

The 2019 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2019, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

How to make the most of your mozz

A staple at every pizzeria, mozzarella shines for its versatility in everything from apps and salads to pizza and pasta.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags