The Isle of Capri has inspired many dishes using the iconic combination of tomato, mozzarella, and basil. Here is delicious interpretation using shrimp threaded onto skewers. The skewers are drizzled with additional olive oil and a sprinkle of sea salt, or more traditionally with balsamic vinegar.
Caprese Shrimp Skewers
24 medium shrimp (U20-24 about 1 pound) *
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
24 cherry tomatoes
24 small basil leaves
24 fresh mozzarella "pearls"
1/2 teaspoon sea salt
12 wooden skewers
Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
Peel and devein the shrimp if not having purchased as such*. Place the shrimp in a large bowl, drizzling with 2 tablespoons of oil, the seasoning and salt. Toss to combine. Transfer the shrimp to the prepared sheet pan spreading out the shrimp into a single layer. Roast the shrimp for 5-7 minutes until just turning to pink. Remove the pan from the oven, allowing the shrimp to cool slightly.
Thread a shrimp, cherry tomato, basil leaf and mozzarella pearl onto the skewer, repeating the pattern to fill the skewer. Continue threading the skewers, placing all onto a large platter. Drizzle with the remaining olive oil, and a final sprinkle of sea salt. Serve room temperature.
* Purchase the shrimp as peeled and deveined as possible, fresh or frozen.
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