Pancetta Shrimp With Sambuca Salsa - cooking recipe

Ingredients

16 None thin slices pancetta
16 jumbo shrimp, peeled and deveined
1/2 cup white wine
1 None shallot, peeled and finely diced
1/4 cup sambuca
1/2 None lemon, peel finely grated and lemon juiced
1 large tomato, seeded and diced
2 tbsp chopped flat-leaf parsley
2 tbsp cold butter, diced
2 tbsp olive oil

Preparation

Place the pancetta on a cutting board. Season the shrimp and place one at the end of each pancetta slice. Roll up from the shrimp end and refrigerate until needed.
For the salsa, place the wine and shallot in a small saucepan on medium heat. Cook until the liquid is reduced by three-quarters. Whisk in the sambuca, lemon peel and juice and reduce again for 1 min. Add the tomato and parsley. Remove from the heat and whisk in the butter. Set aside.
Heat the oil in large nonstick skillet on medium heat. Add the rolled shrimp and cook for 1-2 mins per side or until nicely browned.
Transfer to a plate and drizzle with the salsa. Skewer the shrimp with small wooden forks to serve.