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)
Serving suggestions:
Potato Watercress Salad
Green Bean Salad
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.
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