Serves:

Ingredients:

18 Jumbo shrimp
Salt and pepper
Dried, stems removed
1 Bunch fresh parsley,washed,
Temperature)
1/2 lb Unsalted butter (at room
Salsa verde
Risotto (see recipe)
6 sm Bamboo skewers
4 tb Olive oil
1/2 c Flour for dusting
Salt and pepper to taste
18 Thin slices of pancetta
1/2 c Heavy cream

Method:

1.
Prepare Green Sauce & Risotto.
2.
Peel and devein the shrimp.
Wrap each shrimp w/ a slice of pancetta.
Lightly season with salt and pepper and dust with flour.
Thread shrimp on skewers, 3 to a skewer.
3.
Heat the olive oil in a large frying pan and saute the shrimp for a few seconds on each side.
Cook shrimp in a preheated 350F oven for 2-3 min.
4.
To finish dish, spoon rice onto 6 warm plates.
Remove skewers from shrimp and arrange 3 shrimp on each plate.
Pour green sauce on shrimp and serve at once.
SALSA VERDE (Green Sauce): 1.
Place all ingredient except cream in a food processor and process until parsley is finely chopped and ingredients are well blended.
Place mixture in a bowl and freeze for 10 min.
2.
Bring the cream to a boil in a shallow pan.
Whisk in the herb butter little by little, until sauce is creamy and foamy.