With these simple and delicious mouthfuls from Italy's Amalfi Coast you'll taste the sea and citrus sunshine with each bite.

ITALIAN SHRIMP SKEWERS
Prepared in 10 minutes or less plus marinating for at least 1 hour.

2 lbs large shrimp, peeled, deveined and rinsed under cold water

¼ cup extra-virgin olive oil
3 tbs vegetable oil
1¼ cups very fine dry breadcrumbs
2 garlic cloves, peeled and crushed
1 tbs fresh flat-leaf parsley, finely chopped
Salt and fresh ground pepper to taste
2 lemons, cute into wedges for garnish

Pat the cleaned shrimp dry and set aside.  Pour the oils into a large bowl and toss in the shrimp until well-coated.  Add the breadcrumbs, crushed garlic, parsley, salt and pepper. Gently toss the shrimp until evenly coated with the breadcrumb mixture.  Cover and let marinate in the refrigerator for 1 hour.

Preheat the broiler.

Thread the shrimp onto four skewers curling them up as you go so that the tail is skewered in the middle. Place the skewers in a broiler pan and cook for 2 minutes on each side, until the breadcrumbs are golden. Serve on a platter with lemon wedges. Serves 4. Crisp Pinot Grigio pairs well with this appetizer.