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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mom's Pancetta-Wrapped Shrimp with Sage, Fennel and Celery Salad Recipe

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This recipe for Mom's Pancetta-Wrapped Shrimp with Sage, Fennel and Celery Salad is from The Boca Ciega High School Class of 1970 45th Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large bulb fennel, very thinly sliced, with a few fronds reserved for garnish
6 ribs celery with leafy tops, very thinly sliced on an angle
1 bunch scallions, very thinly sliced on an angle
2 lemons, juiced
EVOO, for liberal drizzling
Salt and Pepper
3-4 tbsp. capers, drained
16-20 large shrimp, peeled (tails left on) and deveined
16-20 large sage leaves
16-20 thin slices pancetta
Directions:
Directions:
-Preheat an outdoor grill or indoor grill pan or griddle to medium.
-Combine the fennel celery and scallions with half the lemon juice and just enough EVOO to lightly coat; season and top with the fennel fronds and capers
-Dress the shrimp with the remaining lemon juice, then season and coat with EVOO. Place a sage leaf on each shrimp along the line where it was deveined, then wrap each shrimp with a slice of pancetta securing the sage.
-Drizzle the wrapped shrimp with a bit more of the EVOO and grill, turning occasionally, until the shrimp is firm and the pancetta is crisp, 8 to 10 minutes
-Serve with the fennel salad.
Personal Notes:
Personal Notes:
A family classic!

 

 

 

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