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Elsa's Jumbo Shrimp with Sage and Pancetta

  • Level: Easy
  • Total: 18 min
  • Prep: 12 min
  • Cook: 6 min
  • Yield: 4 servings
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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

Directions

  1. 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.
  2. 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.
  3. Serving suggestions: .

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