Cooking Index - Cooking Recipes & IdeasGrilled Shrimp and Pancetta With Garbanzo Salsa Recipe - Cooking Index

Grilled Shrimp and Pancetta With Garbanzo Salsa

Type: Fish
Serves: 4 people

Recipe Ingredients

24 teaspoons 120mlShrimp (large)
1/3 lb 151g / 5.3ozPancetta (or lightly-smoked ham)
1/2 lb 227g / 8ozSliced bacon
  Garbanzo Salsa
1   Garbanzos - (8 oz)
1 cup 16g / 0.6ozCilantro - fresh
1/3 cup 78mlYogurt - unflavored
1/3 cup 20g / 0.7ozGreen onion - chopped
1/4 cup 59mlLime juice
  Salt to taste
  Pepper to paste

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.


Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste.

Cooking Light YEAR: 1996 ISSUE: Jan/Feb


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