The Popular Italian Grilled Shrimp Recipe

Did you know that shrimp come in over 300 variety? While there may be a basic understanding of the types of shrimp being sold in the supermarket as cooked or uncooked, there are more labels that can be added to shrimp. However, these labels are not specie, but are instead just synonyms. For instance prawn and scampi are synonyms for shrimp while gulf shrimp only indicates where the shrimp originated.

Prawns
Now, what is the distinction between a prawn and a shrimp? Nothing, a prawn is a shrimp and vice versa. Some areas and even some countries refer to them prawns, while others refer to them shrimp. Some places use the word prawn to describe an especially large shrimp. Other places just refer to them as large shrimp.

Scampi
This is another tricky term. The waters off Italy are home to a crustacean called scampi, and in Italian the word is actually one word for shrimp. But the dish we call shrimp scampi, refers to any type of shrimp cooked with garlic and butter or olive oil.
Enthusiastic fishing has made these crustaceans scarce today and what is often caught as scampi are actually a different type of shrimp called a Norwegian shrimp, or even a Dublin Bay prawn. True scampi are actually not even technically shrimp, since they have huge front pincers, making them lobsters.
So, truly there are two main classifications of shrimp: freshwater shrimp and saltwater shrimp. The freshwater kinds of shrimp grow comparatively large and are often treated like lobsters, that is, they are transported live, and cooked like lobsters. Saltwater shrimp sub classify into cold water or warm water types depending on where they live.

Grilled Shrimp Recipe
Ingredients
2 lb. Fresh or frozen jumbo shrimp, shelled and deveined
½ cup olive oil
½ cup finely chopped onion
½ cup dry white wine
¼ cup lemon juice
¼ cup finely chopped parsley
1 tbs Worcestershire
1 tbsp dill weed
½ tsp salt
Directions
1.Thaw shrimp if frozen
2.Combine following 8 ingredients
3.Place shrimp in a plastic bag; set in a deep bowl
4.Pour marinade over shrimp, seal bag
5.Marinate for 3 to 4 hours
6.Drain shrimp, keep back marinade
7.Place shrimp on skewers
8.Grill over hot coals for 10 minutes, tossing and basting with reserved marinade
9.When shrimp becomes opaque, they are done