| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 24 |
|
Large shrimp |
| 1/3 |
lb |
Pancetta |
| 1/2 |
lb |
Sliced bacon |
| 1 |
|
Garbanzos, 8 oz |
| 1 |
c |
Cilantro, fresh |
| 1/3 |
c |
Yogurt, lowfatunflavored |
| 1/3 |
c |
Green onion, chopped |
| 1/4 |
c |
Lime juice |
|
|
Salt to taste |
|
|
Pepper to paste |
INSTRUCTIONS
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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