Ingredients
Vinaigrette:
- 1/2 cup plus 1/4 cup olive oil
- 12 cloves garlic, sliced into 1/8-inch slices
- 1 red or yellow bell pepper, diced into 1/4-inch pieces
- 1/8 cup sherry vinegar
- 4 scallions, green parts only, thinly sliced
- 2 tablespoons chopped Italian parsley leaves
- 30 extra-large shrimp (16 to 20 count), peeled, tails on
- 30 paper thin slices pancetta (ask deli counter to cut)
- 12 long sprigs fresh rosemary
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.
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By rfd1440_7856947
Fort Lauderdale, FL
on March 21, 2011
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Excellent! Easy recipe that could be made easier if you use garlic olive oil instead of having to saute the garlic-Also, agree the measurements are wrong-only use 1/4 cup oil in the beginning-I pureed the vinagrette to make it smooth which was better. Served with polenta-any other suggestions for something to serve with it? Made it as an entree.
By tompam2000_12013108
SALEM, 77
on March 07, 2010
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Question: The reciepe is great, but don't you think the shrimp should be peeled before grilling ( or did I miss that ? I don't know anyone that wants to eat the shell. You have all the great ipancetta wrapped around the shrimp and the sauce...you should be able to eat them right off the skewer...or again did I miss that Michael peeled the shrimp before grilling?
Pam,
Oregon Coast
By melissafisher_1...
Marblehead, 61
on October 15, 2009
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I watched the show and he called for using 1/2 cup of oil TOTAL. The recipe lists 1/2 cup first, then finishing with 1/4 cup. If you followed his show, it would be 1/4 cup first, then another 1/4 cup afterwards. That may be why it seemed too oily for most.
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