Sage Shrimp and Crispy Pancetta

• 6 ounces pancetta, diced
• 1 12 lbs large shrimp, peeled and deveined
• 14 cup coarsely torn fresh sage leaf
• fresh coarse ground black pepper

1. In a large nonstick skillet, put diced pancetta.
2. On medium-high heat, cook and stir occasionally for 5 minutes or until pancetta turns crispy.
3. Drain well and place pancetta on a papertowel lined plate; reserve 1 tablespoon of the drippings.
4. Heat reserved drippings on medium-high.
5. Add shrimp to skillet; saute 1-3 mintues or until shrimp become opaque.
6. Add torn sage leaves to skillet; toss gently with shrimp.
7. Cook for 1 minute longer.
8. Remove from pan to a serving dish or platter.
9. Sprinkle shrimp with coarse ground pepper and pancetta.
10. Serve warm.

pancetta, shrimp, sage leaf, ground black pepper

Taken from www.food.com/recipe/sage-shrimp-and-crispy-pancetta-46651 (may not work)