Home >Recipes >Shrimp and New Potato Spiedini

Serves: 6

• 1 lb. Yukon Gold “creamer” potatoes, cut in half
• 12 pieces medium-size shrimp, peeled and deveined
• 6 tbsp extra virgin olive oil
• gray salt and freshly ground black pepper
• 1/2 lemon
• 2 tbsp fresh basil, chopped

Preparation Time: 20 minutes
Cooking Time: 10 minutes

Soak eight 8-inch wooden skewers overnight in water so they do not burn or catch fire on the grill. In a one-quart saucepan bring the potatoes to a boil in well-salted water, and then simmer for six to eight minutes or until tender. Strain the potatoes, then reserve.

Spiedini

Preheat a grill or grill pan. It is important that the grilling surface is clean and seasoned. (Carefully wipe the surface with an oiled towel). Alternate three pieces of shrimp on two parallel skewers with a potato between each, keeping the cut side of the potato facing the same direction. Brush a little olive oil on both sides of the shrimp and potatoes then season with gray salt and a few turns of fresh cracked black pepper. Place the spiedini, cut side of the potato down first, on the hot grill for about 3 minutes. Move the spiedini 90 degrees, same side down for another 2 minutes or so, then turn and continue to cook until the shrimp are cooked, about 2 to 3 minutes longer. Transfer to a serving dish, drizzle some olive oil over the spiedini, then finish with a squeeze of lemon and the basil. Serve immediately.