lundi 1 décembre 2014

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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