Crispy pancetta stands up beautifully to grilled shrimp and makes for easy finger food when served on a skewer. There's no added salt in this recipe, because the shrimp and pancetta are naturally quite salty on their own. Serve with lime wedges.
- Portion size 16 servings
- Credits : Canadian Living Magazine: June 2013
Ingredients
Method
In bowl, combine garlic, orange zest, orange juice and hot pepper flakes; add shrimp and toss to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)Wrap each shrimp with piece of pancetta; thread onto metal or soaked wooden skewer. Place on greased grill over medium heat; close lid and grill, turning once, until pancetta is crisp and shrimp are pink, about 4 minutes.
Nutritional facts Per piece: about
- Fibre 0 g
- Sodium 80 mg
- Sugars trace
- Protein 4 g
- Calories 29.0
- Total fat 1 g
- Potassium 35 mg
- Cholesterol 28 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 3.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0
