Ingredients Jump to Instructions ↓

  1. 24 large shrimp

  2. 1/3 pound pancetta

  3. 12 soaked bamboo skewers Garbanzo Salsa:

  4. 1 small can garbanzo beans (8 ounces)

  5. 1 cup fresh cilantro, coarsely chopped

  6. 1/3 cup yogurt, lowfat, unflavored

  7. 1/3 cup green onion, chopped

  8. 1/4 cup lime juice salt to taste pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation : Peel shrimp (leave on tail section, if desired), devein, and rinse. Dividepancetta into 24 equal pieces. Tightly wrap a pancetta piece around each shrimp. Push a slender skewer through the pancetta and shrimp just above the shrimp'stail and out through the pancetta at the fat end of the shrimp. Push anotherpancetta wrapped shrimp onto the skewer in the same fashion; use 2 shrimp perskewer. If assembled ahead, cover and chill up until the next day. Lay shrimp on a grill 2 to 4 inches above a solid bed of medium hot coal (youcan hold your hand at grill level for only 3 to 4 seconds). Turn frequently(watch for flares from drips) to brown evenly, cooking until shrimp are opaquein 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.


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