Shrimp Wrapped in Pancetta
1 pound 16/20 shrimp, peeled and deveined
2 dozen slices pancetta, sliced as thin as possible without falling apart
Olive/canola blend of oil for searing
Skewer the shrimp in a straight line from head to tail. Wrap in pancetta. Season lightly with black pepper. Heat a nonstick pan (if you have one) over medium high heat. Add just enough oil to glaze the bottom of the pan. Cook the shrimp, 5 to 6 at a time, turning occasionally until the pancetta is golden brown and the shrimp are cooked through. Serve with polenta, grits or creamed corn.
*If using very very large shrimp, place in a 350F oven after searing for a couple minutes or until cooked through.