To continue along the course of the rosemary & Italian yumminess commenced last night with the schiacciata, tonight I will be making Mario Batali's Spiedini alla Romagnola, or Rosemary Shrimp. Romagnola refers to Romagna, the eastern part of the Emilia-Romagna region in Italy. As you may be able to see on this map, E-R abuts Toscana, from which schiacciata hails. During a recent Whole Foods one day sale, we bought multiple pounds of huge, gorgeous shrimp, and this recipe sounds like a fabulous way to highlight them. My cousin, Jill, brought this recipe to my attention; many thanks NOLA cous.
In essence, you toss shrimp in a blend of basil, parsley, bread crumbs, salt/pepper, and olive oil, thread them onto large rosemary sprigs that have soaked in water for a while, and pop them on the grill. It doesn't seem possible that you could go wrong here.
Off to enjoy my compost salad lunch and post the recipe for the grape focaccia/schiacciata from last night.