Anonymous Fri Oct 07 12:02:12 2005

18 jumbo shrimp

18 thin slices of pancetta

salt and pepper, to taste

1/2 cup flour for dusting

4 tbsp. olive oil

6 small bamboo skewers

Risotto (see recipe)

SALSA VERDE

1/2 lb. unsalted butter (at room temperature)

1 bunch fresh parsley, washed, dried, stems

removed

salt and pepper

1/2 cup heavy cream

Prepare Green Sauce and Risotto.

Peel and devein the shrimp. Wrap each shrimp with a slice of pancetta. Lightly season with salt and pepper and dust with flour. Thread shrimp on skewers, 3 to a skewer.

Heat the olive oil in a large frying pan and saute the shrimp for a few seconds on each side. Cook shrimp in a preheated 350 degree oven for 2--3 minutes.

To finish dish, spoon rice onto 6 warm plates. Remove skewers from shrimp and arrange 3 shrimp on each plate. Pour green sauce on shrimp and serve at once.

SALSA VERDE (Green Sauce)

Place all ingredients except cream in a food processor and process until parsley is finely chopped and ingredients are well blended. Place mixture in a bowl and freeze for 10 minutes.

Bring the cream to a boil in a shallow pan. Whisk in the herb butter little by little, until sauce is creamy and foamy.