Title: Grilled Shrimp and Pancetta with Garbanzo Salsa
Categories: Seafood Main
Yield: 4 Servings
| 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 |
| | | Salt to taste |
| | | Pepper to paste |
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.