Instructions: Place shrimp on a dish and drizzle with a touch of extra-virgin olive oil and toss shrimp to coat lightly in the oil. Press sage leaves down the backs of shrimp where you have deveined them. Wrap shrimp with 1 slice of pancetta each and hold in place with a toothpick placed lengthwise in shrimp. Set aside until ready to grill.

Heat an indoor electric grill to highest setting. Grill shrimps 3 minutes on each side or until shrimp is pink and just firm and pancetta is crisp.

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

Serve 3 shrimp per person with Moms Potato Watercress Salad and Green Bean Salad With Red Onion And Tomato.

This recipe yields 4 servings.

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