Shrimp Spedini

1. 1

   Put 1/2 cup olive oil and garlic in a small saucepan and turn heat to high.

2. 2

   When garlic begins to turn light brown, add the peppers and cook until garlic is medium brown.

3. 3

   Turn off the heat and cool to room temperature.

4. 4

   Then add the remaining 1/4 cup olive oil, vinegar, scallions, and parsley.

5. 5

   Preheat a grill.

6. 6

   Wrap each shrimp with a piece of pancetta.

7. 7

   Skewer a couple onto the woody end of each rosemary sprig.

8. 8

   Grill the shrimp for 2 minutes on each side.

9. 9

   Keep the rosemary over the end of the grill away from the direct flame.

10. 10

    Transfer to a serving platter and spoon over vinaigrette.

11. 11

    Chef's note: If preparing this dressing 1 day ahead, add the scallions and parsley just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.