Review/Rate this Recipe Save to MyRecipes Rating:

Title: Grilled Shrimp & Pancetta With Garbanzo Salsa
Yield: 4 Servings

Ingredients

     24    large shrimp
    1/3 lb pancetta
    1/2 lb sliced bacon
 
  -------------------------GARBANZO SALSA-------------------------------
      1 cn garbanzos (8 oz)
      1 c  cilantro,fresh
    1/3 c  yogurt,lowfat,unflavored
    1/3 c  green onion,chopped
    1/4 c  lime juice
      1    salt to taste
      1    pepper to paste

Instructions

1. Peel shrimp (leave on tail section, if desired), devein, and rinse.
Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece
around each shrimp.
2. Push a slender skewer through the pancetta and shrimp just above
the shrimp's tail and out through the pancetta at the fat end of the
shrimp. Push another pancetta-wrapped shrimp onto the skewer in the
same fashion; use 2 shrimp per skewer. If assembled ahead, cover and
chill up until the next day.
3. Lay shrimp on a grill 2-4" above a solid bed of medium-hot coal
(you can hold your hand at grill level for only 3-4 seconds). Turn
frequently (watch for flares from drips) to brown evenly, cooking
until shrimp are opaque in center (cut to test), about 5 minutes.
Dunk shrimp in salsa, as desired.

*** GARBANZO SALSA ***
Drain garbanzos; whirl smooth in a food processor or blender with
cilantro, yogurt, onions, and lime juice. Add salt and pepper to
taste.

Reviews