Pancetta-Wrapped Shrimp Supper Salad

1. 1

   Place a piece of sage with each shrimp, nesting it in the space where the shrimp has been deveined, along the back.

2. 2

   Line up the 12 slices of pancetta on a cutting board, unrolling them a bit as you set them out.

3. 3

   Place a shrimp on each piece of pancetta and season the shrimp with salt and pepper.

4. 4

   Wrap the pancetta around each shrimp, using the barber-pole technique, being careful not to overlap.

5. 5

   Add a generous drizzle of EVOO to a hot nonstick skillet over medium-high heat.

6. 6

   Cook the shrimp for 3 minutes on each side, or until the pancetta is crisp and the shrimp are pink and firm.

7. 7

   Prepare the salad as directed in the master recipe, #318, swapping the lemon juice for the vinegar.

8. 8

   Serve the shrimp on the salad with the caper berries, olives, and bread alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.