These shrimp brochettes are the specialty at Goiz Argi, a perpetually packed bar in San Sebastián’s cobblestoned Parte Vieja. Like any proper pintxo (Basque tapa), the brochettes are served on pieces of bread, but since my house isn’t a pintxo bar, I skip the starch. You can also poach the shrimp, thread them on skewers, spoon vinaigrette over them, and let them marinate lightly in the refrigerator for about two hours. The poached version doesn’t use bacon.
For the Basque Vinaigrette:
⅓ cup minced red bell pepper
¼ cup finely minced green bell pepper
¼ cup minced white onion
1 medium-size garlic clove, minced
¼ cup light olive oil
3 tablespoons best-quality white wine vinegar
For the Shrimp:
1 teaspoon olive oil
2 slices best-quality bacon
24 large shrimp, peeled and deveined, tails left on
Coarse salt (Kosher or sea)
Recipe courtesy of Anya von Bremzen’s The New Spanish Table; Photo: Fotolia
Lis says: I’ve been looking for this recipe ever since I visited San Sebastian. I’ve made it twice already. Thank you very much for posting it!
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