4 inch wooden party picks big toothpicks, no frills
4 servings green bean salad
4 servings drizzle olive oil extra-virgin
12 slices pancetta very thin
4 servings potato watercress salad
12 large sage leaves
Equipment
frying pan
toothpicks
grill
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.
