“If you don’t want to fire up the grill,” Viviani says, you can simply “sear the shrimp” in a pan. Bonus tip: Make a bit of extra sauce and use it to marinate the shrimp before you grill it.
You can check out more easy-to-make Italian recipes from Fabio Viviani here.
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Makes 4 servings
- 1 lb cleaned shrimp (21-25 total)
- 1/2 cup finely diced onion
- 3 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 cup white wine
- 1/2 cup orange juice
- 1/2 tsp cornstarch plus 1 tsp water, mixed together
- 1/4 cup chopped basil
- 1/4 cup chopped Italian parsley
- Olive oil
- Salt and pepper
- 4-5 bamboo skewers
How to make it
Preheat the grill to high. Soak the bamboo skewers for 5 minutes and then place the shrimp on them evenly. Season with salt and pepper and set aside.
In a sauce pot on high heat, drizzle in olive oil and toss in the onions. Cook for 5 minutes, then add garlic. Cook for another 2 minutes, then add paprika and season with salt and pepper.
Deglaze with white wine and reduce for 2 minutes. Add orange juice and cornstarch mixture and reduce until slightly thickened, about 2-3 minutes.
Reduce heat to low and add the basil, parsley, and butter. Cook until sauce has thickened with butter and season to taste.
Place shrimps on the grill and cook on each side for 2 minutes. Right before taking off, glaze shrimps with a touch of sauce. Use remaining sauce for dipping.