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Pancetta Wrapped Shrimp With Raspberry Vinaigrette

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Pancetta Wrapped Shrimp With Raspberry Vinaigrette

  • Medium

Directions

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Ingredients

  • 12 pieces of whole – 21 – 25 peeled and deveined raw shrimp
  • 12 strips of pancetta (approx. 2 inches long)
  • 3oz raspberry vinaigrette
  • Raspberry VInaigrette:
  • 1 cup raspberry juice
  • 2 tbsp. rice wine vinegar
  • 1-1/2 tbsp. granulated white sugar
  • Juice from 1 lemon
  • Salt and pepper to taste

Method

1 – Add all vinaigrette ingredients to a bowl and whisk until mixed well. Taste and adjust seasoning. Refrigerate.

2 – Wrap each shrimp with a slice of the pancetta and secure with a small skewer and place onto a small baking tray. Repeat with remaining pancetta and shrimp. Season all the wrapped shrimp with cracked black pepper.

3 – Bake the wrapped shrimp in a preheated 400-degree oven for approximately 4-5 minutes until the pancetta is crispy and the shrimp are pink and slightly firm. Remove from heat and place onto a large plate. Lightly drizzle the raspberry vinaigrette over the shrimp and serve while the shrimp are still warm.

Chef Corbin

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Moroccan Meat Balls (Keftedakia)
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Lobster Risotto
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Moroccan Meat Balls (Keftedakia)
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Lobster Risotto

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