Grilled Shrimp And Pancetta With Garbanzo Salsa

Directions

1. 1. Peel shrimp (leave on tail section, if you like), devein, and rinse.
2. Divide pancetta into 24 equal pcs. Tightly wrap a pancetta piece around each shrimp.
3. 2. Push a slender skewer through the pancetta and shrimp just above the shrimp's tail and out through the pancetta at the fat end of the shrimp.
4. Push another pancetta-wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. If assembled ahead, cover and refrigerateup till the next day.
5. 3. Lay shrimp on a grill 2-4" above a solid bed of medium-warm coal (you can hold your hand at grill level for only 3-4 seconds). Turn frequently (watch for flares from drips) to brown proportionately, cooking till shrimp are opaque in center (cut to test), about 5 min. Dunk shrimp in salsa, as desired.
6. *** GARBANZO SALSA***
7. Drain garbanzos; whirl smooth in a food processor or possibly blender with cilantro, yogurt, onions, and lime juice. Add in salt and pepper to taste.