Years and years ago there was an Italian restaurant in New York called Parioli Romanisimo. In a brownstone off Central Park on the east side, it was beautiful, intimate and off the beaten dining path (these are still residential blocks). They had incredible food, and somehow, somewhere, I got the recipe for these shrimp—which I serve as a main course, but you could certainly use as a starter—as well as one for chicken and proscuitto and one for peas (both of which I will post soon) . I recommend you try them all, and let us know your tastes and thoughts.
20 fresh large shrimp (about 2 lbs.) in shells
1 cup dry white wine
20 large fresh basil leaves (or 3 to 4 t. dried basil leaves)
3/4 cup olive oil
1 t. salt
1 t. freshly ground pepper
Sprinkling hot pepper flakes
2 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
Rinse shrimp in cold water without peeling. Put wine and 1 cup water in a pot, bring to a boil and add shrimp. When it boils again, remove shrimp and set aside.
If using fresh basil, set aside. If using dried, mix the rest of the ingredients together.
When shrimp are cool, peel and butterfly leaving tail intact. Marinate for at least an hour, or overnight.
Remove shrimp from marinade, press basil leaves on each if using fresh, and thread on skewers. Pour 1/2 the marinade on them and broil 3 to 4 minutes. Turn, pouring remaining marinade over them. Broil another 2 to 4 minutes. Remove and serve either on or off skewers. Pour hot marinade over them. I serve with the peas, which I’ll post–stay tuned.