Elsa's Jumbo Shrimp with Sage and Pancetta

• 12 jumbo (6 to 8 per pound) shrimp, peeled and deveined
• A drizzle extra-virgin olive oil
• 12 large sage leaves
• 12 very thin slices pancetta
• 12 (4-inch) wooden party picks (big toothpicks, no frills)
• Potato Watercress Salad
• Green Bean Salad

1. Place shrimp on a dish and drizzle with a touch of extra-virgin olive oil and toss shrimp to coat lightly in the oil.
2. Press sage leaves down the backs of shrimp where you have deveined them.
3. Wrap shrimp with 1 slice of pancetta each and hold in place with a toothpick placed lengthwise in shrimp.
4. Set aside until ready to grill.
5. Heat an indoor electric grill to highest setting.
6. Grill shrimps 3 minutes on each side or until shrimp is pink and just firm and pancetta is crisp.
7. To pan fry shrimp, heat a nonstick skillet over medium high to high heat, and sear shrimp 3 minutes per side.
8. Serve 3 shrimp per person with potato watercress salad and green bean salad.

jumbo, olive oil, sage, pancetta, party, salad, green bean salad

Taken from www.foodnetwork.com/recipes/rachael-ray/elsas-jumbo-shrimp-with-sage-and-pancetta-recipe.html (may not work)