My mom created the pancetta-wrapped shrimp years ago. I love her SOOOOO much!

　　

Ingredients

4 servings

　　

Swap

12 jumbo (6- to 8-count) shrimp, peeled and deveined, for the steaks

　　12 slices pancetta for the bacon

　　Juice of 1 lemon for the balsamic vinegar

　　

Add

12 fresh sage leaves

　　

Step 1

Place a piece of sage with each shrimp, nesting it in the space where the shrimp has been deveined, along the back. Line up the 12 slices of pancetta on a cutting board, unrolling them a bit as you set them out. Place a shrimp on each piece of pancetta and season the shrimp with salt and pepper. Wrap the pancetta around each shrimp, using the barber-pole technique, being careful not to overlap. Add a generous drizzle of EVOO to a hot nonstick skillet over medium-high heat. Cook the shrimp for 3 minutes on each side, or until the pancetta is crisp and the shrimp are pink and firm.

　　

Step 2

Prepare the salad as directed in the master recipe, #318, swapping the lemon juice for the vinegar. Serve the shrimp on the salad with the caper berries, olives, and bread alongside.

　　Rachael Ray 365: No Repeats