Save Recipe Print
Total:
32 min
Prep:
20 min
Cook:
12 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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Cajun Shrimp Po' Boys

Recipe courtesy of Kelsey Nixon

Spedini

Recipe courtesy of Rocco DiSpirito

Chicken Spedini

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.