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Elsa's Jumbo Shrimp with Sage and Pancetta

Source of Recipe

Rachael Ray (FoodTv's 30 Minute Meals) & her mother Elsa Scuderi


Recipe Introduction

Serving Ideas: Potato Watercress Salad and Green Bean Salad

List of Ingredients

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


Recipe

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. Yield: 4 servings