Shelly's Recipe

Shrimp Wrapped in Pancetta

Category: Seafood

1/2 pound pancetta (unsmoked Italian bacon), sliced very thin
2 pounds jumbo shrimp
1/2 cup butter and olive oil
Juice of 4 lemons
1/4 cup diced garlic
1/4 cup chopped Italian parsley
1/4 cup diced black olives
Salt and pepper to taste

Butterfly and de-vein shrimp. Wrap pancetta around shrimp and fasten with wooden pick.

Melt butter in large saute pan and add olive oil. Sauté wrapped shrimp until they are pink and translucent, making sure not to overcook. Transfer shrimp to serving platter.

Add lemon juice and garlic to olive oil and butter in sauté pan. Add parsley and olives, season with salt and pepper. When the flavors are blended, pour over wrapped shrimp.

Servings: 4