Cook The Book: Grilled Shrimp With Pancetta And Radicchio

• 1/2 pound medium shrimp, shells on, split down the back, vein removed
• Sea salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling
• 1/2 pound pancetta, cut into 1/2-inch lardons
• 1 clove garlic, thinly sliced
• 1 medium head radicchio, cut into 4 wedges
• 2 tablespoons aceto balsamico (aged balsamic vinegar)

1. Season the shrimp with salt and pepper. Heat 3 tablespoons of the olive oil in a large, straight-sided saute pan until hot but not smoking. Add the shrimp, in two batches if necessary, and cook for about 3 minutes per side. (Add the remaining tablespoon of oil to the pan between batches if necessary.) The shells should be pink and the flesh opaque. Transfer the cooked shrimp to a plate and set aside.
2. Wipe the pan clean with a paper towel and add the diced pancetta. Cook over a medium flame until the fat begins to render, about 3 minutes. Add the garlic, stir to combine, and continue to cook until the lardons are browned and the garlic has softened, about 3 more minutes. Add the radicchio and the balsamic vinegar and continue to cook until the radicchio is tender and the vinegar has reduced slightly, 4 to 5 minutes.
3. To serve, spoon the wilted radicchio equally onto four serving plates. Top with the sauteed shrimp and drizzle with high-quality extra-virgin olive oil.

shrimp, salt, freshly ground black pepper, extravirgin olive oil, pancetta, clove garlic, head radicchio

Taken from www.seriouseats.com/recipes/2007/07/cook-the-book-grilled-shrimp-w.html (may not work)