Shrimp with sage and pancetta

By Arnette

Ingredients

• 12 jumbo (6 to 8 per pound) shrimp, peeled and deveined
• A drizzle extra-virgin olive oil
• 12 large sage leaves
• 12 very thin slices pancetta
• 12 (4-inch) wooden party picks (big toothpicks, no frills)

Details

Servings 4
Preparation time 12mins
Cooking time 18mins
Adapted from foodnetwork.com

Preparation

Step 1

Place shrimp on a dish and drizzle with a touch of extra-virgin olive oil and toss shrimp to coat lightly in the oil. Press sage leaves down the backs of shrimp where you have deveined them. Wrap shrimp with 1 slice of pancetta each and hold in place with a toothpick placed lengthwise in shrimp. Set aside until ready to grill.

Heat an indoor electric grill to highest setting. Grill shrimps 3 minutes on each side or until shrimp is pink and just firm and pancetta is crisp. To pan fry shrimp, heat a nonstick skillet over medium high to high heat, and sear shrimp 3 minutes per side. Serve 3 shrimp per person with potato watercress salad and green bean salad.