Grilled shrimp & pancetta with garbanzo salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Large shrimp | |
| ⅓ | pounds | Pancetta |
| ½ | pounds | Sliced bacon |
| 1 | can | Garbanzos (8 oz) |
| 1 | cup | Cilantro,fresh |
| ⅓ | cup | Yogurt,lowfat,unflavored |
| ⅓ | cup | Green onion,chopped |
| ¼ | cup | Lime juice |
| Salt to taste | ||
| Pepper to paste | ||
Directions
GARBANZO SALSA
1. Peel shrimp (leave on tail section, if desired), devein, and rinse.
Divide pancetta 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 coal (you can hold your hand at grill level for only 3-4 seconds). 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.