Serves: 10

Preparation Time: 0:15

Per Serving: 494.8 Calories; 20.8g Fat (39.2% calories from fat); 68.5g Protein; 4.2g Carbohydrate; 198mg Cholesterol; 258mg Sodium 

You may substitute regular bacon for the pancetta, but in that case, partially cook the bacon in a heavy skillet over MEDIUM heat on the side burner until some of the fat is rendered, about one minute per side. 

Ingredients:

• 2 teaspoons paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 2 tablespoons sugar
• 2 tablespoons fresh lemon juice
• 20 jumbo shrimp, shelled and deveined
• 10 thin slices lean pancetta, sliced in half

Steps:

• Combine the first 10 ingredients in a medium sized mixing bowl. Add the shrimp and marinate for 30 minutes. Wrap the shrimp with the pancetta, securing it with a toothpick.
• Preheat the barbecue, and brush the cooking grids with oil. Grill on HIGH heat, 3-4 minutes per side, until the shrimp becomes opaque and curls.