Total:
32 min
Active:
20 min
Yield:
6 servings (5 shrimp per person)
Level:
Intermediate

Ingredients

Vinaigrette:

Directions

Put 1/2 cup olive oil and garlic in a small saucepan and turn heat to high. When garlic begins to turn light brown, add the peppers and cook until garlic is medium brown. Turn off the heat and cool to room temperature. Then add the remaining 1/4 cup olive oil, vinegar, scallions, and parsley.

Preheat a grill.

Wrap each shrimp with a piece of pancetta. Skewer a couple onto the woody end of each rosemary sprig. Grill the shrimp for 2 minutes on each side. Keep the rosemary over the end of the grill away from the direct flame. Transfer to a serving platter and spoon over vinaigrette.

Chef's note: If preparing this dressing 1 day ahead, add the scallions and parsley just before serving.

IDEAS YOU'LL LOVE

Shrimp Skewers

Recipe courtesy of Ina Garten

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Shrimp Fra Diavolo

Recipe courtesy of Food Network Kitchen

Shrimp Scampi

Recipe courtesy of Ree Drummond

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Marinara over Linguine

Recipe courtesy of Robin Miller

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking