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Ingredientes
- 12 x jumbo shrimp - (6 to 8 per lb) peeled, deveined A drizzle extra-virgin extra virgin olive oil
- 12 lrg sage leaves
- 12 x thin slices pancetta
- 12 x wooden party picks - (4" long) (big toothpicks no frills) Potato Watercress Salad (see recipe) Green Bean Salad (see recipe)
Direcciones
- Place shrimp on a dish and drizzle with a touch of extra-virgin extra virgin olive oil and toss shrimp to coat lightly in the oil. Press sage leaves down the backs of shrimp where you have deveined them. Wrap shrimp with 1 slice of pancetta each and hold in place with a toothpick placed lengthwise in shrimp. Set aside till ready to grill.
- Heat an indoor electric grill to highest setting. Grill shrimps 3 min on each side or possibly till shrimp is pink and just hard and pancetta is crisp.
- To pan fry shrimp, heat a nonstick skillet over medium-high to high heat, and sear shrimp 3 min per side.
- Serve 3 shrimp per person with Mom's Potato Watercress Salad and Green Bean Salad With Red Onion And Tomato.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 57 | 37% |
| Total Fat 6.27g | 8% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 1231mg | 51% |
| Potassium 327mg | 9% |
| Total Carbs 1.6g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 21.3g | 34% |
