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