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Rachael Ray

Elsa's Jumbo Shrimp with Sage and Pancetta

This recipe comes from Rach's mom, Elsa Scuderi. She loves to serve it with Potato Watercress Salad and Green Bean Salad.

Looking for a show-stopping appetizer or a light main? These jumbo shrimp, wrapped in crispy pancetta and infused with fresh sage, will have everyone asking for the recipe. With a simple prep and just a few minutes on the grill or skillet, this dish is as easy as it is delicious. Pair it with a fresh Watercress Salad or Citrus Green Bean Salad for the perfect balance of flavors.

Ingredients

  • 12 jumbo shrimp (6-8 shrimp per pound), peeled and deveined
  • A drizzle extra virgin olive oil (EVOO)
  • 12 large sage leaves
  • 12 very thin slices pancetta
  • 12 4-inch wooden party picks (big toothpicks, no frills)

Directions

Place shrimp on a dish and drizzle with a touch of EVOO. Toss shrimp to coat lightly in the EVOO. Press sage leaves down the backs of shrimp where you have deveined them. Wrap shrimp with one slice of pancetta each and hold in place with a party pick placed lengthwise in each shrimp. Set aside until ready to grill.

Heat an indoor electric grill to highest setting. Grill shrimp three minutes on each side or until shrimp are pink and just firm and pancetta is crisp. To pan fry shrimp, heat a nonstick skillet over medium-high to high heat, and sear shrimp three minutes per side. Serve three shrimp per person with Potato Watercress Salad and Green Bean Salad.

Tags:30 Minute Meals, Brunch, Dinner, Fish & Seafood, Fish and Seafood, Lunch, One-Pan Meals, Pork, Snacks and Appetizers, undoRS