Episode 309: Little Italy

Shrimp Spiedini with Salmoriglio

Shrimp Spiedini with Salmoriglo

Other Recipes from Episode 309: Little Italy


Shrimp Spiedini with Salmoriglio

Recipe Notes

  • Active Prep: 15 Minutes
  • Grill Time: 4 to 6 Minutes
  • Yield: Serves 4
  • Method: Direct Grilling


  • 2 pounds shrimp, tail on, preferably wild-caught
  • 1 medium-size sweet onion, peeled
  • 1 each red and yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
  • 1/2 pound small padron or shishito peppers
  • 1 bunch sage leaves, stemmed
  • 12 bay leaves or lemon leaves
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper

You’ll also need:

  • flat bamboo skewers

Recipe Steps

1: Make the salmoriglio and set aside.

2: Wash and dry the shrimp.

3: Cut the onion in half widthwise (through its equator), then cut each half into quarters or sixths. (Discard the furry stem end.) Separate the onion into pieces, each about 1 inch. Trim to fit, if necessary.

4: Thread the shrimp, onion, peppers, padrons, sage leaves, and bay leaves alternately on the skewers. Brush each skewer with olive oil and season with salt and pepper.

5: Set up your grill for direct grilling and preheat to high. Brush or scrape the grill grate clean and oil it well.

6: Grill the spiedini until browned and cooked through, 2 minutes per side, 4 minutes in all. Start basting the shrimp with the Salmoriglio after 2 minutes and baste on both sides. Arrange the spiedini on a platter or plates and spoon the remaining sauce over them.

Recipe Tips

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