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.
Serving size: Complete recipe
Calories 1146 Calories from Fat 520
% Daily Value*
Total Fat 58 g89.7%
Saturated Fat 22.9 g114.5%
Trans Fat 0 g
Cholesterol 623.7 mg207.9%
Sodium 4048.8 mg168.7%
Total Carbohydrates 48 g16.1%
Dietary Fiber 8.4 g33.8%
Sugars 1.1 g
Protein 100 g199.5%
Vitamin A 23.1% Vitamin C 37.3%
Calcium 27.9% Iron 70.2%
*Based on a 2000 Calorie diet