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

PMQ returned to the Fancy Foods Show in San Francisco this year and found exciting new products for the pizza restaurant market.

From healthy teas and kombucha to “00” flour and honey-smoked salmon, our team members share some of their favorite gourmet finds.

What causes speckled pizza dough—and how to solve the problem.

Magnetic dough is a real thing, says Tom “The Dough Doctor” Lehmann, and it’s one of two reasons for discoloration on your dough balls.

To market your pizzeria in challenging times, you have to start putting yourself out there.

Katie Collier, owner of Katie’s Pizza & Pasta in St. Louis, puts her money where her marketing is, and her investment pays big dividends.

The PMQ staff drops in on Imo’s Pizza, Theo’s Neighborhood Pizza and Parizza, France’s most fabulous pizza show

Next stop: The 2017 NRA Show hosts the Innovation of Fast Casual & Pizza Summit in Chicago.

100 easy points: How to give the judges what they want at the World Pizza Championship

A veteran WPC judge explains how points are given for the competition’s most elusive scoring category: preparation at the oven.

Pizzerias can save money—and make better pizza—by outsourcing some menu items to baking professionals.

Switching over to a third-party bakery can help your bottom line while still providing guests with the sweets and breads they crave.

Flavored oils may cost a little more, but they’ll make your menu items pop!

Pizzeria chefs use a drizzle of flavor-infusing oils to jazz up salads, appetizers, dips and, of course, moneymaking signature pizzas.

This “green” UK restaurant turns wonky vegetables into gourmet fare

While a UK restaurant turns “wonky” vegetables into gourmet fare, Domino’s Australia introduces a 20-minute delivery guarantee.


Cup-and-Char Pepperoni, Ricotta and Basil Pie

Looking to kick-start your pizza menu? Start with this artisanal recipe featuring Ezzo Sausage’s Supreme Cup-and-Char pepperoni slices.

Product Spotlight – May 2017

Veggie prep machines, lean and clean turkey, dough mixers and more
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags