Grilled Pancetta-Wrapped Shrimp with Creamy Herb Dressing

By tammy1365

Ingredients

• 1/2 c mayonnaise
• 1/2 c buttermilk
• 1 green onion, coarsely chopped
• 1-1/2 T coarsely chopped fresh Italian parsley
• 1/2 garlic clove
• 1 t fresh lime juice
• 20 uncooked large shrimp, peeled, deveined, tails left intact
• 20 thin slices pancetta (Italian bacon)
• 20-24 toothpicks, soaked in water 30 minutes, drained
• Olive oil
• Nonstick vegetable oil spray

Details

Servings 10
Adapted from bonappetit.com

Preparation

Step 1

Blend first 6 ingredients in processor until parsley is finely chopped (only need 1/2 for the shrimp, though). Pour dressing into small bowl; cover and chill until cold, at least 1 hour.

Place shrimp on baking sheet. Wrap 1 pancetta slice around each shrimp; secure with toothpick. Brush with oil. Sprinkle with pepper. DO AHEAD Can be made 4 hours ahead; cover and chill.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill shrimp until cooked through and pancetta is crisp, turning occasionally, about 6 minutes. Remove toothpicks. Place bowl of dressing on platter. Arrange shrimp around bowl.