Sage-Stuffed, Pancetta-Wrapped Jumbo Shrimp with Baby Panzanella Salad

by Rachael Ray Show Staff 5:00 PM, October 29, 2007

Aired October 29, 2007

Serves 2 servings
6 jumbo shrimp, peeled, de-veined and partially butterflied, tails left on
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil (EVOO), divided plus extra for drizzling
12 sage leaves
6 slices pancetta, unraveled
For the salad:
1 bag croutons, Caesar- or Italian-flavored
1 carton multi-colored cherry tomatoes, halved
1 shallot, minced
1 roasted red pepper, chopped
1/2 cup basil, chopped
2 tablespoons red wine vinegar

Place a large skillet over medium-high heat, add 2 tablespoons EVOO.

Open up the butterflied shrimp and season them with salt, freshly ground black pepper and a drizzle of EVOO. Place two sage leaves into the slice along the back where the shrimp has been de-veined and butterflied, then wrap each shrimp from head to tail with a slice of pancetta.

Transfer the pancetta-wrapped shrimp to the hot skillet and cook until browned and cooked through, about 2-3 minutes per side.

While the shrimp are cooking, make the panzanella salad: Combine the croutons, tomatoes, shallot, red pepper and basil in a large bowl. Toss the ingredients together with the red wine vinegar, 3 tablespoons EVOO, salt and freshly ground black pepper.

Divide the salad between two plates and top each with three shrimp a plate for you and a plate for your honey.