Ode to Shrimp Sambuca and the Never Ending Summer

Just when you thinks it's all over, when you're sure you'll never drop those sunglasses over your brow and feel the heat of those hot summer rays, along comes a fall day that makes you believe it will never end. Summer, that is, those long toasty days that slow to a crawl, cuz you can only crawl through the hot days of glory, when you secretly long for a cool breeze, a bit of relief and before you know it, they're gone. And then you want them back. Such is life, the crazy contradictions, the wanes and wants, the sun, the shadows, the bit of shade, the heat of the sun on your bare summer arms. In the falling light of autumn, when the days shorten and the cool winds blow, when the leaves litter the ground and the mornings are brisk, here's a recipe to make you believe that summer will never end.

Shrimp Sambuca, the easiest way to call summer back, a taste of these will send your senses reeling back to hot summer suns and happy days under the beach umbrella. Make them anytime you're craving a bit of sunshine in your life. Who says you can't light the grill even when the autumn winds blow or the winter snows fall?

Marinated and grilled, a taste of summer any day of the year. 

Sometimes the simplest antidotes are the most effective and simple defines this recipe. First, start with the biggest and best shrimp you can find. Shell and devein the shrimp, and marinate them in a bit of Sambuca along with the chopped garlic, but only marinate them for 15 minutes maximum, no more or they will be too strong.

Next, wrap each shrimp in one slice of prosciutto, and tuck a sprig of rosemary into each parcel.

Grilled Shrimp Sambuca

1 lb large shrimp, shelled and deveined 
1/4 cup Sambuca liquore
4 cloves garlic, chopped
1/4 lb thinly sliced prosciutto- the finest you can afford
15 small sprigs of rosemary

After shelling and deveining the shrimp, toss them in a bowl with the Sambuca and the garlic. Let marinate for 15 minutes. Remove the shrimp and wrap each in one slice of prosciutto, tucking a sprig of rosemary into each parcel. Grill over medium high heat for about two minutes per side. Serve with a bit of Sriracha mayo for a dipping sauce- 1/2 cup mayonnaise mixed with 2 tablespoons of Sriracha. Enjoy a bit of summer any day of the year. 
PS Don't eat the rosemary!