Recipe information
Yield
10 to 12 Servings
Ingredients
1
/2 cup mayonnaise
1
/2 cup buttermilk
1
green onion, coarsely chopped
1
1/2 tablespoons coarsely chopped fresh Italian parsley
1
/2 garlic clove
1
teaspoon fresh lime juice
20 to 24
uncooked large shrimp, peeled, deveined, tails left intact
20 to 24
thin slices pancetta (Italian bacon)
20 to 24
toothpicks, soaked in water 30 minutes, drained
Olive oil
Nonstick vegetable oil spray
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Preparation
Step 1
Blend first 6 ingredients in processor until parsley is finely chopped. Pour dressing into small bowl; cover and chill until cold, at least 1 hour.
Step 2
Place shrimp on baking sheet. Wrap 1 pancetta slice around each shrimp; secure with toothpick. Brush with oil. Sprinkle with pepper. DO AHEAD Can be made 4 hours ahead; cover and chill.
Step 3
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill shrimp until cooked through and pancetta is crisp, turning occasionally, about 6 minutes. Remove toothpicks. Place bowl of dressing on platter. Arrange shrimp around bowl.