Peel the shrimp, leaving only the tail end intact, and place them in a baking dish with white wine, halved garlic clove, and fresh thyme. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes. Meanwhile, peel the potatoes and cut them into thin matchsticks.

In a shallow dish, mix the breadcrumbs with salt, pepper, and fresh thyme. Add olive oil and soften the mixture with 2 tablespoons of the shrimp marinade. Stir until the coating reaches the right consistency.

Drain the shrimp from the marinade and coat them one by one in the breadcrumb mixture, ensuring they are fully covered. Thread them onto metal skewers. Arrange the skewers on a baking sheet lined with parchment paper and drizzle with olive oil. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes or until golden brown.

Heat the peanut oil to 170°C (340°F) and fry the potato matchsticks in small batches. Drain using a slotted spoon and place them on paper towels to absorb excess oil.

Serve the shrimp skewers with the French fries, Monari Federzoni Balsamic Glaze of Modena IGP, and lime wedges. Enjoy!