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.
- 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)
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.