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  • Elsa's Jumbo Shrimp With Sage And Pancetta

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    Ingredients

    • 12 x jumbo shrimp - (6 to 8 per lb) peeled, deveined A drizzle extra-virgin extra virgin olive oil
    • 12 lrg sage leaves
    • 12 x thin slices pancetta
    • 12 x wooden party picks - (4" long) (big toothpicks no frills) Potato Watercress Salad (see recipe) Green Bean Salad (see recipe)

    Directions

    1. Place shrimp on a dish and drizzle with a touch of extra-virgin 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 till ready to grill.
    2. Heat an indoor electric grill to highest setting. Grill shrimps 3 min on each side or possibly till shrimp is pink and just hard and pancetta is crisp.
    3. To pan fry shrimp, heat a nonstick skillet over medium-high to high heat, and sear shrimp 3 min per side.
    4. Serve 3 shrimp per person with Mom's Potato Watercress Salad and Green Bean Salad With Red Onion And Tomato.
    5. This recipe yields 4 servings.

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