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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Entree Ingredients:
5 lbs shrimp, u/12 size |
1 cup extra virgin olive oil |
1 1/2 tablespoons lemon zest, grated |
1 1/2 teaspoons cayenne pepper |
1 1/2 tablespoons fresh thyme (minced) |
1/2 cup flat leaf parsley (minced) |
1 1/2 lbs pancetta bacon (thinly sliced) |
5 juice lemons |
Directions:
1. Preheat flat grill to 350°F.
2. Shell and devein the shrimp, leaving the tail on.
3. In a medium stainless bowl, combine the olive oil, grated lemon zest, cayenne pepper, thyme, and all but about two tablespoons of the parsley.
4. Add shrimp, stir to coat, and marinate for 2 hours.
5. Wrap each shrimp in a slice of pancetta bacon, overlapping the pancetta slightly with each turn to completely cover the shrimp.
6. Thread the shrimp on skewers.
7. Cook the shrimp over heat until pancetta begins to color and the shrimp are pink and opaque throughout.
8. Remove shrimp from skewers and toss with the lemon juice and reserved parsley.
9. Plate with starch choice, vegetable, and thyme sprig and lemon zest garnish.
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