16/20 shrimp any desired amount
Thin sliced pancetta 1 slice per shrimp
6” bamboo skewers 1 per each shrimp
Peel and devein shrimp, going lengthwise skewer shrimp starting from the tail to the bottom. Carefully wrap the shrimp in pancetta, grip shrimp with pancetta and press to hold pancetta tighter. Cover and refrigerate until ready to cook.
Garnishes for shrimp:
Sliced pineapple to hold skewers upright on the plate
Recommended sauces for shrimp:
Chinese plum sauce
Thai sweet chili sauce
Hot curry sauce
(All above sauces are available at your local grocery store)
Heat a sauté pan and drizzle pan with olive oil. When pan is hot, place the shrimp skewers in the pan and cook until pancetta becomes crisp and shrimp are 95% cooked. Remove from the pan and set aside. On a plate, place a slice of pineapple and place the skewers in the pineapple standing upright, drizzle with desired sauces (or if necessary serve the sauces in small bowls for dipping).
Drizzle plate with chive oil
Garnish with fresh herbs, fresh berries or an Asian Napa slaw, as pictured.
Asian Napa Slaw Recipe:
1 head Napa cabbage sliced
1 each Red pepper sliced
4 stalks Green onion
4 tbsp Sesame seeds
1/2 cup Rice vinegar
1/4 cup Olive oil
1/4 cup Honey
1 tbsp Soy sauce
Combine all ingredients together and refrigerate for at least one hour to bring out the flavors.
This meal is developed with Romanos Olive Oil, at RomanosOliveOil.com.