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Mom’s Pancetta-Wrapped Shrimp with Sage and Fennel and Celery Salad

Favorite fresh Italian veggies and herbs star in this salad with grilled pancetta-wrapped shrimp.


  • 1 large bulb fennel, very thinly sliced, with a few fronds reserved for garnish
  • 6 ribs celery with leafy tops, very thinly sliced on an angle
  • 1 bunch scallions, very thinly sliced on an angle
  • 2 lemons, juiced
  • Extra virgin olive oil ( EVOO), for liberal drizzling
  • Salt and pepper
  • 3-4 tablespoons capers, drained
  • 16-20 large shrimp, peeled (tails left on) and deveined
  • 16-20 large sage leaves
  • 16-20 thin slices pancetta


Pre-heat an outdoor grill or indoor grill pan or griddle to medium.

Combine the fennel, celery and scallions with half the lemon juice and just enough EVOO to lightly coat; season and top with the fennel fronds and capers.

Dress the shrimp with the remaining lemon juice, then season and coat with EVOO. Place a sage leaf on each shrimp along the line where it was deveined, then wrap each shrimp with a slice of pancetta, securing the sage. Drizzle the wrapped shrimp with a bit more of the EVOO and grill, turning occasionally, until the shrimp is firm and the pancetta is crisp, 8-10 minutes. Serve with the fennel salad.

Rachael Ray