Description

Jumbo Shrimp wrapped in pancetta, sauteed and baked quickly served with healthy and delicious baby spinach. A great low-carb dinner or appetizer.

Ingredients

• 3  Each Jumbo Shrimp, peeled, deveined and cleaned
1
• 3  Each Pancetta slices, thinly sliced
2
• 1  Fluid ounce(s) Olive Oil
3
• ½ one_half Tea Spoon(s) Garlic, minced
4
• 1  Cup(s) Baby Spinach, lightly packed
5
• 3  Table Spoon(s) Tomato Confit (See Recipe on IdealChef.com)
6

Directions

1. Preheat oven to 350 degrees
2. Wrap shrimp in pancetta
3. Refrigerate shrimp until cold and pancetta has tightened up
4. Heat oil in a large saute pan
5. saute shrimp for about 1 minute on each side
6. Place in oven for 1 - 2 minutes
7. Remove oven and place back on burner on med-low heat move shrimp to one side of pan
8. Add garlic and saute until blondish color
9. Add baby spinach and saute until wilted
10. Plate up with baby spinach and top with shrimp
11. Garnish with tomato confit (see recipe on IdealChef.com)