- 12 jumbo shrimp or prawns (6-8 count), tail-on and deveined
- 1 lemon
- Extra virgin olive oil (EVOO), for liberal drizzling, plus 1 tablespoon
- Sea salt and black pepper
- 12 large sage leaves
- 12 slices pancetta or thinly sliced prosciutto
Rinse and dry the shrimp. Dress the shrimp with the juice of 1/2 lemon; cut the remainder of the lemon into small wedges. Drizzle liberally with EVOO and season with a little sea salt and some black pepper. Place a sage leaf down the back of each shrimp where it has been deveined, then wrap carefully and snugly with pancetta or prosciutto. Repeat with the remaining shrimp.
Heat 1 tablespoon EVOO in a large skillet over medium to medium-high heat. Add the shrimp and cook to pink and firm, and until pancetta or ham is crisp, 6-8 minutes, turning occasionally. Serve with lemon wedges alongside.