Ingredients

1. Shell the shrimp, leaving on the tails to serve as handles. Rinse and pat dry.

2. Cut the slices of pancetta lengthwise into 1 inch wide strips. 

3. Starting just above the tail of the shrimp, start to wrap the pancetta around the shrimp on an angle, so that you end up covering almost the entire surface of the shrimp. Keep a slight pull on the panchetta as you wrap, and the finished shrimp will not need to have the pancetta held with a toothpick. 

4. Grill the wrapped shrimp over medium-hot heat until the pancetta shrinks around the shrimp and turns golden. The shrimp should be pink on the cooked side. Turn the shrimp  continue to grill the uncooked side until the the shrimp is cooked through.  Do not overcook! These don't take long, maybe 3 or 4 minutes on a side.

The grilled shrimp may be served hot or at room temperature. These are great with a dip made by stirring a few splashes of soy sauce and a teaspoon or two (to taste!) of wasabi paste into 1/2 cup mayonnaise. 

Serve with chilled Mosby Rosato di Sangiovese.

Salut!