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Grilled Shrimp & Pancetta With Garbanzo Salsa

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Grilled Shrimp & Pancetta With Garbanzo Salsa

Yield: 4 Servings



24 large shrimp

1/3 lb pancetta

1/2 lb bacon,Sliced

GARBANZO SALSA =================

1 cn garbanzos (8 oz)

1 c  cilantro,fresh

1/3 c  yogurt,lowfat,unflavored

1/3 c  green onion,chopped

1/4 c  lime juice

1 salt,To Taste

1 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



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