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Receta Grilled Shrimp And Pancetta With Garbanzo Salsa

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Raciónes: 4

Ingredientes

Cost per serving $2.73 view details
  • 24 lrg shrimp
  • 1/3 lb Pancetta
  • 1/2 lb Sliced bacon
  • 1 can Garbanzos (8 ounce)
  • 1 c. Cilantro,fresh
  • 1/3 c. Yogurt,lowfat,unflavored
  • 1/3 c. Green onion,minced
  • 1/4 c. Lime juice Salt to taste Pepper to paste

Direcciones

  1. 1. Peel shrimp (leave on tail section, if you like), devein, and rinse.
  2. Divide pancetta into 24 equal pcs. Tightly wrap a pancetta piece around each shrimp.
  3. 2. Push a slender skewer through the pancetta and shrimp just above the shrimp's tail and out through the pancetta at the fat end of the shrimp.
  4. Push another pancetta-wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. If assembled ahead, cover and refrigerateup till the next day.
  5. 3. Lay shrimp on a grill 2-4" above a solid bed of medium-warm coal (you can hold your hand at grill level for only 3-4 seconds). Turn frequently (watch for flares from drips) to brown proportionately, cooking till shrimp are opaque in center (cut to test), about 5 min. Dunk shrimp in salsa, as desired.
  6. *** GARBANZO SALSA***
  7. Drain garbanzos; whirl smooth in a food processor or possibly blender with cilantro, yogurt, onions, and lime juice. Add in salt and pepper to taste.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 280g
Recipe makes 4 servings
Calories 514  
Calories from Fat 275 54%
Total Fat 30.53g 38%
Saturated Fat 9.82g 39%
Trans Fat 0.0g  
Cholesterol 123mg 41%
Sodium 1421mg 59%
Potassium 607mg 17%
Total Carbs 28.98g 8%
Dietary Fiber 5.3g 18%
Sugars 1.65g 1%
Protein 29.77g 48%
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