Greek Shrimp Skewers (Camarão a Grega)

Note: You will also need 6 10-inch wooden skewers (one per serving).

Start by marinating the shrimp in the lime juice, garlic, salt and pepper for 30 minutes. When done marinating, drain the shrimp in a strainer.

In a heavy pan, heat to medium just enough oil to reach halfway up the side of a skewer.

While the oil is heating, assemble skewers starting with 1 shrimp, then 1 mozzarella cube, then another shrimp and mozzarella cube, finishing with 1 shrimp.

Scramble the eggs and place in a dish for the egg wash. Likewise, add flour and bread crumbs to their respective dishes for dredging.

Coat the skewers on all sides with flour. Don’t leave any bare spots. Tap the skewers to shake off excess flour and then lay each skewer in the egg wash. Cover all surfaces with egg wash using a brush to get all of the nooks and crannies.

Take the skewers straight out of the egg wash and into the bread crumbs. Use your hands to tightly pack the bread crumbs so that all surfaces are tightly covered.

Once all skewers are breaded, fry one at a time in the hot oil. Skewers should brown in 1 minute or less.
Use tongs to grab the end of the skewer and flip to fry the second side.

Transfer fried skewers to a paper-lined pan until all six skewers are fried. Store in a keep-warm oven until ready to serve.