Grilled Prawns & Zucchini wrapped with Pancetta

"Instead of skewers, try using stripped stems of rosemary branches. The length of the stem will determine the number of shrimp you can put on. It is easier to thread the ingredients onto the rosemary if you pierce them first with a bamboo skewer." From Prosciutto Pancetta Salame.

• 16 prawns or large shrimp
• 8 thin slices pancetta, halved
• 4 baby zucchini or 2 medium zucchini, cut crosswise into 1/2 inch-thick slices
• Olive oil for brushing
• Salt and freshly ground black pepper to taste

METHOD

Prepare a hot fire in a charcoal grill or preheat a gas grill to medium-high. Soak 4 wooden skewers in water for 30 minutes.

Shell and devein the prawns, leaving the head (if attached) and tail intact.

Wrap each prawn with half of a slice of pancetta. Thread 4 prawns crosswise onto each of the 4 skewers, alternating with zucchini slices. Brush with oil and season with salt and pepper. Place the skewers on the grill rack and grill, turning one, for about 2 minutes on each side, until the shrimp are pink and firm. Serve at once.

Serves: 4

"Pancetta, sometimes called Italian bacon, is cured pork belly. In general, there are two versions: in one, the pancetta is cured in a slab and used as a flavoring in cooking; the other type is rolled and used as a thinly sliced cold cut for antipasto and panini." From Prosciutto, Pancetta, Salame.

Reprinted with permission from ©2004 Pamela Sheldon Johns Prosciutto Pancetta Salame: Cooking with the Cured Meats of Italy, published by Ten Speed Press

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