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Grilled Shrimp with Sopressata, Fresh Mozzarella and Basil

Posted by Ed Levine, September 2, 2007 at 3:27 PM

This dish, from my favorite grilling book, The Thrill of the Grill, by Chris Schlesinger and John Willoughby, is great to make for friends or family on Labor Day. If you can't find sopressata any good-quality Italian salami or pepperoni you can buy by the piece will suffice. Italian food purists will certainly say this dish would not be found in Italy, and they are probably right, but I say delicious trumps authenticity any day.

Grilled Shrimp with Sopressata, Fresh Mozzarella and Basil

- serves 4 as an appetizer or 2 as a main course -

Ingredients

1/2 pound fresh mozzarella
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly cracked black pepper to taste
16 16/20 count (medium-size) shrimp
1/2 pound sopressata
2 tablespoons chopped fresh basil

Procedure

1. Slice the mozzarella thinly and arrange it on a single layer on a platter. Sprinkle it with the olive oil, vinegar, and salt and pepper to taste.

2. Peel and devein the shrimp, but leave their tails on. Cut the sopressata into 8 pieces, then cut each of these pieces in half. Thread the shrimop and sopressata on skewers alternately. Note: You can also use already cleaned and peeled uncooked shrimp if your'e willing to spend the extra money--Ed.

3. Season the skewers with salt and pepper to taste and grill over a medium-hot fire for 3 to 4 minutes.

4. Remove the shrimp and sopressata from the skewers and arrange them on top of the mozzarella. Sprinkle the chopped basil over the whole platter and serve with crusty bread.

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