| 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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