Grilled Shrimp And Pancetta With Garbanzo Salsa

Course : Grilling
Serves: 4
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Ingredients:

24 large shrimp
1/2 pound pancetta or sliced bacon
-----garbanzo salsa-----
1 can garbanzos -- (8 oz)
1 cup cilantro -- fresh
1/3 cup yogurt -- unflavored
1/3 cup green onion -- chopped
1/4 cup lime juice
1 teaspoon salt to taste
1 teaspoon pepper to paste
 

Preparation / Directions:

1. Peel shrimp (leave on tail section, if desired), devein, and rinse. Divide pancetta or bacon into 24 equal pieces. Tightly wrap a pancetta piece around each shrimp. 2. 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. Push another pancetta-wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. If assembled ahead, cover and chill up until the next day. 3. Lay shrimp on a grill 2-4" above a solid bed of medium-hot coals. Turn frequently (watch for flares from drips) to brown evenly, cooking until shrimp are opaque in center (cut to test), about 5 minutes. 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. Add salt and pepper to taste


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