Gamberoni Grigliati In Foglie Di Limone Recipes

GAMBERONI GRIGLIATI IN FOGLIE DI LIMONE

Steps:

• Relieve the prawns of their shells, peeling them away, leaving the tail with its bit of shell intact and pulling out the veins from the head end, rather than slitting the prawns down their backs. Place the prawns in a large bowl.
• Blend the olive oil, lemon juice and zest, sea salt, and aniseeds and pour over the prawns, rubbing the mixture well into each of them.
• Cover the prawns, letting them rest while you build a wood fire. If using the leaves, place 2 prawns on each leaf and, depending on the size of the leaf, either fold it over the prawns, securing it with a toothpick, or place another leaf on top of the prawns, again securing one leaf to the other with toothpicks. Place the packages on a grill over the fire and roast them for 2 minutes or less to the side, depending on their size.
• If you are not using leaves, simply skewer the prawns, 2 or 3 to the stem, and roast them for a minute or so on each side, letting their edges char. In this case, immediately position the prawns, skewers and all, on a warmed, deep platter over which the warm, perfumed oil has been poured, presenting them at once.
• If you've used the leaves, pile the roasted bundles onto a warm platter, passing them about, either already having set a small pitcher of the perfumed oil at each place or sending a larger one round the table.
• In a small saucepan, heat the olive oil nearly to a boil, remove it from the flame and add the remaining ingredients. Cover the pan and permit the mixture to steep for 1/2 hour. Gently reheat the perfumed oil over the fire while roasting the prawns. It should be very warm.

AUTHENTIC SICILIAN GRANITA AL LIMONE

Steps:

• Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
• Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
• Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
• Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
• Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

GAMBERONI ALL'AGLIO - THE OLIVE GARDEN OFFICIAL RECIPE

Steps:

• HEAT oil in a sauté pan. Add onion and sauté 2 minutes. Add garlic and red pepper; do not brown garlic. Sauté 1 minute. Add shrimp, cook 1-2 minutes.
• ADD butter, wine, parsley, salt and pepper. Simmer until sauce thickens slightly & shrimp turn from opaque to pink.
• PLACE cooked, drained pasta on large platter. Evenly distribute shrimp and sauce over pasta and serve immediately.