Grilled Shrimp with Sopressata, Fresh Mozzarella and Basil
|1/2 lb fresh DLM Handmade Mozzarella|
|3 Tbsp Vera Jane’s Extra-Virgin Olive Oil|
|1 Tbsp Aunt Angie’s Balsamic Vinegar of Modena|
|Salt and freshly cracked black pepper|
|16 medium-size (16/20 count) raw shrimp|
|1/2 lb sopressata (pepperoni or salami can be used)|
|2 Tbsp fresh basil, chopped|
Slice the mozzarella thinly and arrange it in a single layer on a platter. Sprinkle it with the olive oil, vinegar, and salt and pepper to taste.
Peel and devein the shrimp, but leave their tails on. Cut the sopressata into 8 pieces, then cut each of these pieces in half. Thread the shrimp and sopressata on skewers alternately.
Season the skewers with salt and pepper to taste and grill over a medium-hot fire for 3 to 4 minutes per side.
Remove the shrimp and sopressata from the skewers and arrange them on top of the mozzarella. Sprinkle the chopped basil over the whole platter and serve with crusty bread.
Makes 4 servings
Prep Time: 20 Mins
Per serving: 487 calories; 41g total fat; 14g saturated fat; 120mg cholesterol; 1100mg sodium; 3g total carbohydrates; 0g dietary fiber; 25g protein;