Prosciutto and Pancetta Wrapped Shrimp

July 16, 2012

I made this right around my birthday for a beach house full of friends. These little bites are addictive and like the cured meat version of candy. The recipe originates with Rachael Ray with a few tweaks of my own.

You will need:

  • 2 cloves of garlic, minced
  • 1 lemon, juiced and zested
  • 1/2 t oregano
  • 1/2 t basil
  • 1 t crushed red pepper
  • 2 T olive oil plus some for drizzling
  • 1 lb jumbo shrimp, peeled and deveined (I removed the tails)
  • Salt and pepper, to taste
  • 1 package prosciutto (I split the long strips in half lengthwise)
  • 1 package pancetta

Then you will…

  1. In a medium bowl, combine the garlic with the lemon juice and zest, oregano, basil, crushed red pepper and 2 tablespoons olive oil.
  2. Toss the shrimp in the marinade to coat. Season with salt and pepper.
  3. Wrap each shrimp in prosciutto or pancetta. Drizzle or brush a little more olive oil over the prepared shrimp.
  4. Preheat an outdoor grill, indoor grill pan or large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp are firm and opaque and the meat is crisp, 3 to 4 minutes.
  5. Serve with friends!

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