Pancetta Wrapped Shrimp With Raspberry Vinaigrette

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DELICIOUS

Description

Ingredients

12 pieces of whole -21/ 25 peeled and deveined raw shrimp
12 strips of pancetta (approx. 2 inches long)
3 oz Raspberry Vinaigrette
Raspberry Vinaigrette:
1 cup raspberry juice
2 tbsp. rice wine vinegar
1-½ tbsp. granulated white sugar
Juice from 1 lemon
Salt and pepper to taste
* Click to ingredient to choose one

Directions

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.