Pancetta Wrapped Shrimp with Gorgonzola
Butterflied shrimp stuffed with a sliver of Medjool date, wrapped with a slice of pancetta then fried. A sprinkle of Gorgonzola cheese, some flakes of chive and a drizzle of honey and you've got an easy and impressive shrimp appetizer.
- 2 Tablespoons olive oil
- 12 medium or jumbo American Wild Caught shrimp
- 12 slices Pancetta
- 6 Medjool dates
- 2 Tablespoons chives chopped
- 3 Tablespoons Gorgonzola cheese crumbled
- 1 Tablespoon honey
Peel, devein and butterfly the shrimp. Leave the tails on. Remove the pits from the dates and quarter or cut the dates in eights, depending on the size of the shrimp. Stuff a slice of the date inside the shrimp. Cut the pancetta in half length wise and wrap a slice around the body of the shrimp. Heat the olive oil over medium high heat. Sautee the shrimp for about 2 minutes per side, or until the pancetta is crisp and the shrimp are cooked through.
To serve, place shrimp on a plate, sprinkle with Gorgonzola cheese, chives and a drizzle of honey.
Calories: 816kcal | Carbohydrates: 64g | Protein: 24g | Fat: 54g | Saturated Fat: 17g | Cholesterol: 162mg | Sodium: 1130mg | Potassium: 750mg | Fiber: 5g | Sugar: 57g | Vitamin A: 429IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 2mg