Pancetta and Sage Shrimp

• 1 lb shrimp (21-24 count)
• 1 tablespoon olive oil
• 24 sage leaves
• 12 lb pancetta (thinly sliced)

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. To pan fry shrimp, heat a nonstick skillet over medium high to high heat, and sear shrimp 3 minutes per side.

shrimp, olive oil, sage, pancetta

Taken from www.food.com/recipe/pancetta-and-sage-shrimp-523579 (may not work)