Grilled Italian Shrimp

This is antipasto reimagined as a hot main course. Shrimp and cubes of hard salami get threaded onto skewers, charred over the grill, then slid off onto a platter of cool fresh mozzarella. The hot meat softens the cheese just enough to release its milky sweetness, while a balsamic-Italian dressing drizzle pulls all three components into one bite that hits salty, savory, sweet, and creamy at once.

The salami is doing more than adding flavor. Its rendered fat bastes the shrimp as the skewers cook, which is exactly why you don’t need to brush them with anything else on the grill. Keep the shrimp medium-sized so they cook through in the same 3 to 4 minutes the salami needs to crisp at the edges. Big shrimp leave the salami leathery. Small shrimp turn to rubber while the salami catches up.

Pro Tips

• Soak wooden skewers in water for 20 minutes before threading. Dry sticks scorch through and dump shrimp into the coals.
• Use medium shrimp, peeled and deveined, with tails on or off. Tails make for a prettier presentation but trickier eating.
• Slice the mozzarella just before serving. Cheese sliced too early dries out and forms a thin skin on the cut surface.
• Drizzle the warm dressing right before serving so the basil stays vibrant green. Hot oil on basil turns the leaves dark fast.

Variations

• Swap salami for cubes of prosciutto-wrapped melon for a sweeter, more summer-leaning version.
• Add cherry tomatoes to the skewers for color and a burst of acidity.
• Replace balsamic with lemon juice and olive oil for a brighter, less sweet dressing.