Cook The Book: Grilled Shrimp With Pancetta And Radicchio

1. 1

   Season the shrimp with salt and pepper. Heat 3 tablespoons of the olive oil in a large, straight-sided saute pan until hot but not smoking. Add the shrimp, in two batches if necessary, and cook for about 3 minutes per side. (Add the remaining tablespoon of oil to the pan between batches if necessary.) The shells should be pink and the flesh opaque. Transfer the cooked shrimp to a plate and set aside.

2. 2

   Wipe the pan clean with a paper towel and add the diced pancetta. Cook over a medium flame until the fat begins to render, about 3 minutes. Add the garlic, stir to combine, and continue to cook until the lardons are browned and the garlic has softened, about 3 more minutes. Add the radicchio and the balsamic vinegar and continue to cook until the radicchio is tender and the vinegar has reduced slightly, 4 to 5 minutes.

3. 3

   To serve, spoon the wilted radicchio equally onto four serving plates. Top with the sauteed shrimp and drizzle with high-quality extra-virgin olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.