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.