It’s perfect for flatbreads, scallops, shrimp, mussels, vegetables and more. Batali’s Piastra (new this year from Mario Batali, The Italian Kitchen by Copco) is made from granite to ensure even heat. It’s also double-sided, offering a choice of a griddle or grill. Simply preheat the Piastra on the grill, and you’re ready to cook. 

Shrimp Rosemary
12 large sturdy rosemary sprigs
1 bunch Italian parsley, leaves only (about 2 cups loosely packed)
1 bunch basil, leaves only (about 2 cups packed)
2 cups fresh bread crumbs
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 pounds large shrimp (21-30 per pound), peeled and deveined
2 lemons, cut into wedges

Choose large sturdy sprigs that are about 8 inches long. Pull off most of the leaves from each sprig, leaving a nice tuft of leaves at the top (use the remaining leaves in the dish you are making, or reserve for another use). Using a sharp knife, cut the bottom of the sprig on a diagonal to create a sharp point. Soak in water for at least 2 hours or overnight.
Place parsley and basil leaves into bowl of food processor; add bread crumbs, salt, pepper, and 1/4 cup of the olive oil. Process until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl; add the shrimp, and toss to coat well. 
Skewer 4 or 5 shrimp on each rosemary sprig: line up 4 or 5 shrimp at a time on a work surface and run a rosemary sprig through them; separate them slightly so they will cook evenly. Dredge on both sides in the bread crumb mixture, place on a platter and refrigerate for 30 minutes.
Preheat a gas grill or prepare a fire in a charcoal grill. Place the Piastra on the grill to preheat. Brush the Piastra with the remaining 2 tablespoons olive oil. 
Place the skewers on the Piastra. Cook, turning once, just until the shrimp are opaque throughout and some of the crumbs are browned, 2 to 3 minutes per side. Transfer to a serving platter; serve with the lemon wedges. Serves 6
Shrimp Rosemary is from Batali’s recent cookbook, “Mario Batali Italian Grill” (Harper Collins, 2007). Buon appetito! For more information, visit the Grill Essentials section of www.italiankitchen.com. Materials courtesy of Family Features/Wilton Industries, Inc.