Grilled Scampi with Pancetta & Balsamic Vinegar and Honey Glaze
Serves 4

Grilled Scampi with Pancetta and Balsamic Vinegar and Honey Glaze

Inspiration

I really like the idea of grilled shrimp, but I have a hard time finding sauces that add flavor but don’t overwhelm the delicate taste of the shrimp. Used sparingly, the glaze along with pancetta’s mild smokiness work for me.

Hint

1. Get to know balsamic vinegars and don’t be fooled by a label that says Balsamic but doesn’t really mean Balsamic vinegar from Modena. This link will teach you what you need to know.
2. Without the citrus zest, this glaze also works as a marinade and grilling sauce for chicken.

Ingredients

12 large scampi, peeled and deveined with tails left intact.
12 thin slices pancetta plus 12 wooden toothpicks
¾ cup Balsamic Vinegar and Honey Grilling Glaze, with citrus zest included

Procedure

1. Wrap each shrimp with pancetta and secure with a toothpick. Put in glass pan or metal pan lined with foil.
2. Pour sauce over shrimp. Cover shrimp with plastic wrap and refrigerate for at least an hour or up to three.
3. Bring to room temperature before grilling.
4. Heat grill to 300-325º. Place shrimp on grill, baste once and turn after about 3 minutes. Cook an additional 3-4 minutes and remove. Keep warm no longer than 5 minutes until ready to serve. If they are placed over pasta, drizzle remaining heated glaze over each shrimp.

Serve over pasta tossed with olive oil, steeped garlic, chopped Italian parsley and sprinkled with grated Parmegiano Reggiano or a mild sauce such as Creamy Basil and Tomato.