Yummy Yummy in my Tummy pt.2

So besides having a last minute party today at my sister in laws house my husband and I are going to be entertaining my parents tomorrow. We figured we could either take them out to a really expensive steak house and then argue with my parents over who pays the bills or we could have them over here to have steaks that we had our butcher cut to order (yes daddy, you get a 1 3/4 inch thick steak! EWWW).

So tomorrow we are grilling steaks on the BBQ grill, making some baked potatoes, Tzatziki, an eggplant spread, some homemade rosemary bread and this delicious sage stuffed pancetta wrapped shirmp.

We made this for Christmas and people went bonkers over it.

Want some ingredients? You should know this is made to serve 4. Adjust your ingredients accordingly.

12 jumbo shrimp, peeled, de-veined and partially butterflied, tails left on
Salt and freshly ground black pepper
10 tablespoons extra-virgin olive oil divided (You'll need more later for drizzling)
24 sage leaves
12 slices pancetta, unraveled

For the salad:
1 bag croutons **
2 carton multi-colored cherry tomatoes, halved
2 shallot, minced
2 roasted red pepper, chopped
1 cup basil, chopped
4 tablespoons red wine vinegar

What do we do now that we have the ingredients?

Place a large skillet over medium-high heat, add 2 tablespoons of your olive oil

Open up the butterflied shrimp and season them with salt, freshly ground black pepper and a drizzle of olive oil 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, shallots, red pepper sand basil in a large bowl. Toss the ingredients together with the red wine vinegar, 3 tablespoons of olive oil , salt and freshly ground black pepper.


Divide the salad between the plates and top each with three shrimp.


Want some tips?

I hate using crutons out of the box! C'mon we can all make our own stale bread but why does it have to be stale? I make a lot of fresh bread at home by myself. When I need to make crutons I just take a hunk out of my loaf of bread and cut it into cubes and drizzle it with olive oil and then season it the way I want to (salt, pepper, oregano, and some rosemary) then I put it on a cookie sheet and bake it until its dry! Tada! Insta-cruton! If you don't make your own bread you can always buy fresh bread and then make your own crutons! (Also if the bread goes stale before we get a chance to eat it I cut it into cubes and put it into the magic bullet and I have my very own bread crumbs!)

You should also considering using Extra Virgin Olive Oil because it does have a better flavor then just regular olive oil but don't fret, if you don't have EVOO then just use whatever type of olive oil you have! I sometimes like to mix it up and use something special like avacodo oil! Yummy!