Spiedini di Mare alla Griglia
Region: Italy
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
Once these skewered pieces of shrimp and squid are grilled they take on a beautiful orange color that I find very appetizing.  (3)LO.jpg)
If any shrimp or squid seem to have a little light purple color to them, especially the pieces in the center of the skewer, continue grilling a few minutes more. They would typically be served as an antipasto for a summer grill.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 2:20 hours
1 pound medium shrimp, shelled
1 pound squid, cleaned, bodies spit open lengthwise and quartered
1/4 cup extra-virgin olive oil
1 garlic clove, mashed
1 bay leaf, crumbled
Juice from 1 lemon
3 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper to taste
Ten 8-inch wooden skewers
1. Place the shrimp and squid in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, garlic, bay leaf, lemon juice, parsley, and season with salt and pepper. Leave to marinate in the refrigerator, covered, for 2 hours. Remove from the refrigerator 15 minutes before grilling.
2. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
3. Remove the shrimp and squid from the marinade, reserving the marinade. Skewer the shrimp and squid. Place on the grill and cook, basting with the marinade occasionally, until bright orange, 7 to 8 minutes on each side. Remove to a warm platter and serve.
Variation: After the skewers are prepared, roll them in 1/2 cup bread crumbs and drizzle with olive oil before grilling.
Note:
Posted: 01/02/2007