Looking for the perfect recipe for summer grilling?

Try Chef Fortunato Nicotra’s “Grilled Shrimp - Palermitana Style.”  This is a typical way of preparing shrimp or prawns in the town of Palermo.

Let us know what you think!

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18 U8 shrimps (or any small shrimp, U16/21; see note) or prawns
3 cups breadcrumbs (preferably Japanese panko)
4 tablespoons extra-virgin olive oil
Salt to taste
1 tablespoon mixed herbs (thyme, chives, parsley)
½ cup Parmigiano-Reggiano or Grana Padano cheese
Zest of 2 oranges and 2 lemons

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Open up shrimp or prawn on back side and remove the black vein. Place shell-down on a baking sheet.

Mix the bread crumbs with the olive oil, salt, mixed herbs and cheese. Gently pat each shrimp with the bread crumb mixture. Grate the orange and lemon zest over each shrimp.

Turn grill on high. Also turn broiler on high at the same time. (For prawns, place shell-down and cook only on that side for 5 to 7 minutes on the grill.)

Remove and place in the broiler 3 to 4 minutes (still shell-down) so that it gets a nice crust.

Optional accompaniment:
6 tomatoes cut in half
12 spring onions cut in half

Place the bread crumb mixture on the top of the tomatoes and the onions, and place on the grill with breadcrumb mixture facing up. Grill for approximately 4-5 minutes, then finish in the broiler for about 3 minutes or until crunchy and brown. Serve with the shrimp.

Note: Larger shrimp are sold in U or “under” measures; U8 means there are fewer than 8 shrimp to the pound. If you choose to do the smaller shrimp, devein them and remove the shell, and stack them on a skewer. Approximately 8 U16/21 will work per person. Place on the grill for approximately 4 minutes on each side. There is no need to put smaller shrimp in the broiler.