Grilled Shrimp with Sopressata, Fresh Mozzarella and Basil
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.
