| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 24 | Large shrimp | |
| 1/3 | lb | Pancetta |
| 1/2 | lb | Sliced bacon |
| 1 | cn | Garbanzos (8 oz) |
| 1 | c | Cilantro,fresh |
| 1/3 | c | Yogurt,lowfat,unflavored |
| 1/3 | c | Green onion,chopped |
| 1/4 | c | Lime juice |
| Salt to taste | ||
| Pepper to paste |
INSTRUCTIONS
GARBANZO SALSA 1. Peel shrimp (leave on tail section, if desired), devein, and rinse. Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece around each shrimp. 2. Push a slender skewer through the pancetta and shrimp just above the shrimp's tail and out through the pancetta at the fat end of the shrimp. Push another pancetta-wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. If assembled ahead, cover and chill up until the next day. 3. Lay shrimp on a grill 2-4" above a solid bed of medium-hot coal (you can hold your hand at grill level for only 3-4 seconds). Turn frequently (watch for flares from drips) to brown evenly, cooking until shrimp are opaque in center (cut to test), about 5 minutes. Dunk shrimp in salsa, as desired. *** GARBANZO SALSA *** Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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