Grilled Prawns and Zucchini wrapped with Pancetta

Grilled Prawns and Zucchini wrapped with Pancetta

• 16 prawns or large shrimp
• 8 thin slices pancetta, halved
• 4 baby zucchini or 2 medium zucchini, cut crosswise into 1/2 inch-thick slices
• Olive oil for brushing
• Salt and freshly ground black pepper to taste

Prepare a hot fire in a charcoal grill or preheat a gas grill to medium-high. Soak 4 wooden skewers in water for 30 minutes.
Shell and devein the prawns, leaving the head (if attached) and tail intact.
Wrap each prawn with half of a slice of pancetta. Thread 4 prawns crosswise onto each of the 4 skewers, alternating with zucchini slices. Brush with oil and season with salt and pepper. Place the skewers on the grill rack and grill, turning one, for about 2 minutes on each side, until the shrimp are pink and firm. Serve at once.
Serves: 4
“Pancetta, sometimes called Italian bacon, is cured pork belly. In general, there are two versions: in one, the pancetta is cured in a slab and used as a flavoring in cooking; the other type is rolled and used as a thinly sliced cold cut for antipasto and panini.” From Prosciutto, Pancetta, Salame