Ingredients Jump to Instructions ↓

  1. 24 teaspoons 120ml Shrimp (large)

  2. 1/3 lb 151g / 5 1/3oz Pancetta (or lightly-smoked ham)

  3. 1/2 lb 227g / 8oz Sliced bacon Garbanzo Salsa

  4. 1 Garbanzos - (8 oz)

  5. 1 cup 16g / 0.6oz Cilantro - fresh

  6. 1/3 cup 78ml Yogurt - unflavored

  7. 1/3 cup 20g / 0.7oz Green onion - chopped

  8. 1/4 cup 59ml Lime juice Salt to taste Pepper to paste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback