Elsa's Jumbo Shrimp with Sage and Pancetta

Name: Elsa's Jumbo Shrimp with Sage and Pancetta
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 4 servings
Ingredients: 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); Potato Watercress Salad; Green Bean Salad

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Level: Easy
Total: 18 min

Prep: 12 min
Cook: 6 min

Yield: 4 servings

Level: Easy
Total: 18 min

Prep: 12 min
Cook: 6 min

Yield: 4 servings

Ingredients

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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)

Potato Watercress Salad

Green Bean Salad

Directions

Watch how to make this 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.
Serving suggestions: .