In the Cucina with La Gazzetta: Calabrian Chili Grilled Shrimp

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In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
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This delicious and light Calabrian chili grilled shrimp recipe from Deborah Mele is sure to hit the spot on a warm summer evening. 

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In my ongoing love affair with Calabrian chili peppers, I recently tossed grilled shrimp in my homemade chili butter and loved how they turned out. Living in Florida, we are lucky enough to be able to grill year round, but you could broil these shrimp or even pan fry if you wanted to. This is such an easy recipe, you could prepare these shrimps in mere minutes for a mid-week dinner, which is great for a busy family. You can adapt this recipe by using more or less chili butter depending on how much eat you prefer. Medium-large to extra large shrimp work best in this recipe. Buon Appetito!

Deborah Mele for



1 lb. Fresh or Frozen shrimp, peeled, deveined, and patted dry
4 T. Olive oil
Salt and pepper
1 Garlic clove, finely minced
½ C. Chili butter at room temperature
¼ C. Fresh parsley, finely chopped


Place the shrimp in a bowl, top with olive oil, salt, pepper, and garlic, and toss to coat. Refrigerate for at least 1 hour. Place the shrimp on metal or bamboo skewers. Preheat grill to medium high heat. Grill the shrimp 2 to 3 minutes per side depending on size (Shrimp should just turn opaque). Remove from the skewers, place in a bowl, toss with chili butter and parsley until the shrimp are well coated with the butter. Place the shrimp on a platter and serve immediately.