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| Home -> [Central American, Entrees, Fish, Grilled, Mexican, North American, Seafood, Shrimp, South American] -> [Grilled shrimp & pancetta with garbanzo salsa Recipe] |
Grilled shrimp & pancetta with garbanzo salsa
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Central American, Entrees, Fish, Grilled, Mexican, North American, Seafood, Shrimp, South American |
Rating: |
0 |
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Ingredients:
| 24
| | Large shrimp | | 1/3
| lbs | Pancetta | | 1/2
| lbs | Sliced bacon | | | GARBANZO SALSA | | 1
| can | Garbanzos (8 oz) | | 1
| cup | Cilantro, fresh | | 1/3
| cup | Yogurt, lowfat, unflavored | | 1/3
| cup | Green onion, chopped | | 1/4
| cup | Lime juice | | | Salt to taste | | | Pepper to paste |
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Procedures:
| 1 | Peel shrimp (leave on tail section, if desired), devein, and rinse. | | 2 | Divide pancetta into 24 equal pieces. | | 3 | 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. | | 4 | Push another pancetta-wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. | | 5 | If assembled ahead, cover and chill up until the next day.?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). | | 6 | Turn frequently (watch for flares from drips) to brown evenly, cooking until shrimp are opaque in center (cut to test), about 5 minutes. | | 7 | 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. | | 8 | Add salt and pepper to taste |
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