Grilled Pancetta Wrapped Shrimp With Creamy Herb Dressing Recipes

GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING

Steps:

• Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
• Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
• Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.

GRILLED HERB SHRIMP

Steps:

• Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

PANCETTA WRAPPED SHRIMP WITH CHIPOTLE VINAIGRETTE AND CILANTRO OIL

Steps:

• Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
• Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
• Preheat a grill for medium heat.
• Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
• To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

GRILLED PANCETTA-WRAPPED SHRIMP WITH CREAMY HERB DRESSING

Steps:

• Blend first 6 ingredients in processor until parsley is finely chopped. Pour dressing into small bowl; cover and chill until cold, at least 1 hour. Place shrimp on baking sheet. Wrap 1 pancetta slice around each shrimp; secure with toothpick. Brush with oil. Sprinkle with pepper. DO AHEAD Can be made 4 hours ahead; cover and chill. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill shrimp until cooked through and pancetta is crisp, turning occasionally, about 6 minutes. Remove toothpicks. Place bowl of dressing on platter. Arrange shrimp around bowl.

GRILLED PANCETTA-WRAPPED ASPARAGUS

Steps:

• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
• Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.

GRILLED PANCETTA-WRAPPED SHRIMP WITH CREAMY HERB DRESSING

Steps:

• Blend first 6 ingredients in processor. Pour into small bowl, cover and chill until could (at least 1 hr) Wrap shrimp with pancetta, secure with toothpick. Brush with oil. Sprinkle with pepper. Cover and chill on baking sheet (up to 4 hrs ahead) Spray grill rack with nonstick spray. Medium high barbecue heat. Grill until shrimp cooked and pancetta is crispy, about 6 minutes) Turn occasionally. Remove toothpicks. Arrange on plater around dressing.

GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD

Steps:

• Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
• In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
• Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.