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Ingredientes
- 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. Peel shrimp (leave on tail section, if you like), devein, and rinse.
- Divide pancetta into 24 equal pcs. Tightly wrap a pancetta piece around each shrimp.
- 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.
- 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.
- 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.
- *** GARBANZO SALSA***
- 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% |
