"Do vegetarians eat animal crackers?"--Unknown

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, by , is from The Boca Ciega High School Class of 1970 45th Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen Kolb/Wolfe

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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