Print 3x5 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Shrimp Spedini
Recipe courtesy Michael Chiarello

Ingredients
Vinaigrette:
1/2 cup plus 1/4 cup olive oil
12 cloves garlic, sliced into 1/8-inch slices
1 red or yellow bell pepper, diced into 1/4-inch pieces
1/8 cup sherry vinegar
4 scallions, green parts only, thinly sliced
2 tablespoons chopped Italian parsley leaves

30 extra-large shrimp (16 to 20 count), peeled, tails on
30 paper thin slices pancetta (ask deli counter to cut)
12 long sprigs fresh rosemary

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Vinaigrette:

Directions
Put 1/2 cup olive oil and garlic in a small saucepan
and turn heat to high. When garlic begins to turn light brown, add the peppers and
cook until garlic is medium brown. Turn off the heat and cool to room temperature.
Then add the remaining 1/4 cup olive oil, vinegar, scallions, and parsley.

Preheat a grill.

Wrap each shrimp with a piece of pancetta. Skewer a couple onto the woody end of
each rosemary sprig. Grill the shrimp for 2 minutes on each side. Keep the
rosemary over the end of the grill away from the direct flame. Transfer to a

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved

serving platter and spoon over vinaigrette.

Chef's note: If preparing this dressing 1 day ahead, add the scallions and parsley
just before serving.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved