Grilled Shrimp and Sopressata Caprese
Ingredients
- 24 large fresh shrimp
- 10 ounces Soprasetta or other hard salami
- 1 pint cherry tomatoes
- 16 ounces fresh mozarella cheese
- 4-5 sprigs fresh basil
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt and fresh cracked black pepper
- 1 loaf good French bread
Instructions
- Peel and devein shrimp. Cut salami in half lengthwise and then into 20-24 half moon slices. Thread shrimp, salami, and tomatoes on metal skewers, alternating and putting a piece of salami next to each shrimp. Grill, turning once, until shrimp are opaque.
- Slice cheese and lay out on a platter. Drizzle with olive oil, balsamic, and salt and pepper. Remove skewers and distribute shrimp, salami and tomatoes over cheese. Chop basil leaves and sprinkle over the top.
- Serve with French bread.