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Grilled Shrimp & Pancetta With Garbanzo Salsa

the.instructor's picture
  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.

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Nutrition Rank

Nutrition Facts

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

Grilled Shrimp & Pancetta With Garbanzo Salsa Recipe