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Recipe Contest Winner: Carol Selke

Serves 26-30

Ingredients:

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  1 Pound 26/30 Uncooked Tail-On or Tail-Off Contessa Shrimp

  
  


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  3 cups Italian bread, cut into large cubes

  
  


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  1/2 cup mortadella chopped

  
  


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  2 tablespoons chopped parsley

  
  


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  2 garlic cloves, chopped

  
  


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  Pinch or 1/8 teaspoon of nutmeg

  
  


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  2 eggs

  
  


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  30 thin slices of pancetta

  
  


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  Olive oil to coat

  
  

Steps:

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  Place shrimp on flat surface, slice halfway through shrimp to butterfly, and pound lightly to flatten.

  
  


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  Salt and pepper the shrimp.

  
  


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  Place Italian bread in a food processor and pulse until a coarse breadcrumb consistency is achieved.

  
  


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  Combine the bread, mortadella, parsley, garlic, nutmeg, and eggs in a bowl and mix well.

  
  


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  Stuff one tablespoon of mixture inside the shrimp.

  
  


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  Wrap a pancetta slice around each shrimp.

  
  


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  Brush the shrimp with olive oil.

  
  


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  (Optional) For best results, refrigerate the stuffed shrimp for an hour before cooking. This will firm up the shrimp and pancetta, and prevent it from falling apart while cooking.

  
  


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  Grill or Pan Fry on low turning occasionally until golden brown. About 3-4 minutes on each side.