Grilled Shrimp & Pancetta With Garbanzo Salsa
|Shrimp||3⁄4 Pound (24 Large, 31 To 35 Per Pound)|
|Thinly sliced pancetta/1/2 pound bacon||1⁄3 Pound|
|Garbanzo salsa||1 Cup (16 tbs)|
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.
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.
Lay shrimp on a grill 2 to 4 inches above a solid bed of medium-hot coals (you can hold your hand at grill level for only 3 to 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.