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La Belle Cuisine
Grilled Shrimp with
Mâche, and Mint Oil
Mario Batali Simple Italian Food:
Recipes from My Two Villages
by Mario Batali,1998, Clarkson N, Potter, Inc.
(Crown Publishing Group)
of this dish are served all over Italy, often with the shrimp
boiled and cooled. I find that grilling the shrimp with the
not only creates a more dramatic presentation but also makes
the combined juices of mint, shrimp drippings, and bean
satisfying. Partially peeling the shrimp but leaving
the tail flap
a convenient ‘handle’ to grab them by.”
cups cooked Great Northern beans
tablespoon chopped fresh rosemary leaves
tablespoons extra-virgin olive oil
tablespoons finely chopped red onion
tablespoon chopped fresh marjoram leaves
and zest of 1 lemon
cups fresh mâche [lamb’s lettuce],
washed and spun dry
jumbo shrimp (about 1 1/3 pounds),
preferably with heads on
cup mint oil (recipe follows)
the grill or broiler.
a mixing bowl, stir together the cooked beans, rosemary, olive oil,
marjoram, and lemon juice and zest. Season to taste with salt
the mâche to the beans and toss to combine. Arrange
in the centers
the shrimp with salt and pepper, brush with a bit of additional
grill just until cooked through, about 4 minutes per side. Prop
against the mâche and beans, teepee fashion, on each plate.
with the mint oil and serve.
cup packed fresh mint leaves
3/4 cup extra-virgin olive oil
Academia Barilla 100%
Italian Unfiltered Extra-
Virgin Olive Oil
a saucepan of water to a boil. Prepare an ice bath. Plunge the mint leaves
into the boiling water for 30 seconds, then remove to the ice bath.
Squeeze out the excess liquid and purée in a food processor for 1 minute
with the olive oil. Makes 1 cup.
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