Grilled Jumbo Shrimp With Pancetta and Shaved Zucchini Mint Salad

servings: 4
Prep Time: 10 Min
Cook Time: 10 Min

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  • 12 jumbo shrimp, peeled and deveined
  • Salt and pepper
  • 12 thin pancetta
  • 1 lb small zucchini, sliced
  • 1 lb baby yellow and green pattypan squash
  • 2 tbsp white wine vinegar
  • 5 tbsp extra virgin olive oil, divided
  • 3/4 cup lightly packed mint, shredded


Season the shrimp with salt and pepper. Wrap each shrimp in a pancetta slice. Thread the shrimp on skewers, placing 2 to 3 shrimp on each skewer. Place the skewers on a grill rack 4 inches from medium coals. Grill for 2 to 3 minutes on each side or until shrimp turn pink and the pancetta is crisp.

Bring enough lightly salted water to cover the zucchini and pattypan squash to a boil in a saucepan. Add the squash. Cook for 1 minute; drain. Place in a large bowl of ice water. Let stand until cool; drain.

Cut lengthwise into 1/8-inch slices. Place in a large bowl. Combine the vinegar and olive oil in a small bowl and mix well. Season with salt and pepper.

Pour over the zucchini mixture and toss gently to combine. Add the mint and toss to combine. Place on a large platter. Arrange the shrimp over the top.

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