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[Photograph: Melissa Hamilton and Christopher Hirsheimer]

Having been to a fair share of barbecues in Italy, it's fairly safe to say that rosemary is always invited. Add protein of some sort, salt, loads of olive oil and wine, and an open flame, and that's pretty much the formula for a leisurely afternoon of Italian-style grilling.

These Grilled Shrimp with Rosemary from Colman Andrews' The Country Cooking of Italy exemplify this simple approach to cooking out. The shrimp are left intact (they stay more flavorful that way), skewered with on the rosemary branches, seasoned with salt, brushed with olive oil, and grilled. The shrimp (or prawns if you can get them) take on woody notes from the rosemary while retaining all of their subtle sweetness. Oh, and please don't forget to enjoy all the greatness in those heads.

What Worked: When it comes to Italian grilling, simplicity is key. You don't need more than four ingredients if they're all top notch.

What Didn't: Non possiamo lamentarci—no complaints.

Suggested Tweaks: This method works with all sorts of seafood and especially well with quick cooking cuts of lamb.

As always with our Cook the Book feature, we have five (5) copies of The Country Cooking of Italy to give away.

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