Ingredients
- 8 cipolline (small flat onions), peeled
- 2 tablespoon extra-virgin olive oil
- 16 tablespoon large shrimp, heads on (see note)
- 1 cup salsa verde
- 4 cup bamboo skewers soaked in water for an hour
Preparation
Baking Directions:
Preheat the oven to 375 degrees F.
Make a pouch out of aluminum foil and place the cipolline, 1 tablespoon of the olive oil and sea salt and black pepper inside.
Seal and bake for 35 minutes.
Let cool, peel the onions and save any juices from the pouch.
Thread each skewer with 4 shrimp.
Prepare a grill or broiler.
Grill the shrimp about 3 minutes on each side.
Serve with the onions and top with salsa verde.
Note: Spot prawns, grilled whole and served with a grilled onion salsa verde, are perfection.
If you can’t find them or order them from your local fish store, shrimp make a worthy substitute.
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