Shrimp on the Barbie
Pancetta wrapped shrimp and grilled lemon take this simple dish to a whole new level. Don't skip anything.
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Servings: 6 people
Ingredients
- 36 large shrimp (16-20 count)
- 36 thin slices of pancetta*
- 36 gluten free bread cubes (I used 3 Udi’s Whole Grain seeded dinner rolls)
- 3 lemons, halved
ROSEMARY OIL
- ½ cup extra virgin olive oil
- 3 large cloves of garlic, smashed
- salt and pepper to taste
- 3 sprigs of fresh rosemary
Instructions
- In a small bowl combine the oil, garlic, salt, pepper and rosemary. Set aside.
PREPARE SKEWERS
- Fold a piece of pancetta in half and wrap around a shrimp. Slide 1 shrimp onto each skewer to hold pancetta in place. (see notes)
- Next thread a bread cube onto the skewer, with or without pancetta. (see notes)
- Repeat until you have 3 shrimp and 3 bread cubes on each skewer. This will make 2 skewers per person.
- Place assembled skewers on a tray with cut lemons.
- Preheat the barbecue.
- Generously brush the rosemary oil over both sides of the skewers and the cut side of each lemon half. Grill skewers until shrimp are pink and cooked through, about 3 minutes per side. Grill lemons until charred. (see notes)
- Arrange skewers on a platter and top with lemon halves. Serve 2 skewers with one lemon half per person.
Notes
PANCETTA: Depending on the size of pancetta you can cut each piece in half. The extra slices can be wrapped around the bread cubes for an even more deliciousness.
GRILLED LEMONS: Once charred the lemons will be very hot. Time is so they come off the grill a minute or two before the shrimp to cool slightly. Grilled lemons are so worth it!