Grilled Shrimp and Pancetta With Garbanzo Salsa Recipe - Cooking Index
Grilled Shrimp and Pancetta With Garbanzo Salsa Recipe - Cooking Index
| 24 teaspoons | 120ml | Shrimp (large) |
| 1/3 lb | 151g / 5.3oz | Pancetta (or lightly-smoked ham) |
| 1/2 lb | 227g / 8oz | Sliced bacon |
| Garbanzo Salsa | ||
| 1 | Garbanzos - (8 oz) | |
| 1 cup | 16g / 0.6oz | Cilantro - fresh |
| 1/3 cup | 78ml | Yogurt - unflavored |
| 1/3 cup | 20g / 0.7oz | Green onion - chopped |
| 1/4 cup | 59ml | Lime juice |
| Salt to taste | ||
| Pepper to paste |
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.
Source:
Cooking Light YEAR: 1996 ISSUE: Jan/Feb
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