• 4-5 (U-4 or U-5) colossal shrimp (or as large as you can get)
• ¼ bunch Italian parsley, minced
• lemon zest of ½ lemon
• juice of ½ lemon
• 3-4 lemon wedges for grilling
• 2 tbsp pine nuts, crushed with the side of a knife
• 1-2 cloves garlic, minced
• 4 tbsp extra virgin olive oiil
• 2 tbsp Savignon Blanc (or other dry white wine)
• 2-3 tbsp tomato sauce (San Marzano recommended)

Prep Shrimp

1. With a sharp knife, carefully cut through the back of the shrimp shells.  Leave the tail whole and intact
2. Devein the shrimp and set aside

Make Gremolata

1. Combine parsley, lemon zest, pine nuts and garlic.  Add wine, lemon juice, kosher salt, pepper and olive oil
2. Peel pack the shell of the shrimp while leaving the shell intact and rub the shrimp in the gremolata on both sides of the shrimp (you can do this up to 1 day in advance)
3. Grill the shrimp (shell-side down first) 1 minute each side and grill the lemon wedges (same timeframe)

Plate and Serve

1. Place tomato sauce in bottom of a bowl
2. Place the shrimp in the bowl
3. Add grilled lemon and a drizzle basil oil (or extra virgin olive oil) on top