Mario Batali's Rosemary Shrimp

Ingredients

• 1 bunch Italian parsley, leaves only
• 1 bunch basil, leaves only
• 2 cups fresh bread crumbs
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 pounds large shrimp, peeled and deveined
• 12 large, sturdy rosemary sprigs about 8 inches long for skewers
• 2 lemons, cut into wedges

Directions

1. Strip most of the rosemary leaves from each sprig, keeping a leafy little cluster at the top. With a sharp knife, slice the lower end of each sprig at an angle so it forms a point. Submerge the sprigs in water for at least 2 hours, or leave them overnight.
2. Add the parsley and basil leaves to a food processor with the bread crumbs, salt, pepper, and 1/4 cup of the olive oil. Pulse until the herbs are finely chopped and the crumbs have turned green. Scrape the mixture into a pie plate or broad, shallow bowl, add the shrimp, and toss until they are thoroughly coated.
3. Thread 4 or 5 shrimp onto each rosemary sprig. The simplest method is to arrange 4 or 5 shrimp on your work surface, slide the rosemary skewer through them, and then nudge them apart a bit so the heat can reach them evenly. Coat both sides with the bread crumb mixture, set the skewers on a platter, and chill them in the refrigerator for 30 minutes.
4. Heat a gas grill or get a charcoal grill going. Set a piastra or griddle on the grill so it can get hot.
5. Mist or brush the piastra or griddle with the remaining 2 tablespoons olive oil. Lay the skewers on top and cook, flipping once, until the shrimp are opaque all the way through and parts of the crumb coating have browned, 2 to 3 minutes per side. Move the skewers to a serving platter and serve with the lemon wedges.