Main Ingredients:

18 jumbo shrimp
18 thin slices of pancetta
salt and pepper, to taste
1/2 cup flour for dusting
4 tbsp. olive oil
6 small bamboo skewers
Risotto (see recipe)

SALSA VERDE
1/2 lb. unsalted butter (at room temperature)
1 bunch fresh parsley, washed, dried, stems
removed
salt and pepper
1/2 cup heavy cream

Cooking Preparation of the Recipe:

Prepare Green Sauce and Risotto.

Peel and devein the shrimp. Wrap each shrimp with a slice of pancetta. Lightly season with salt and pepper and dust with flour. Thread shrimp on skewers, 3 to a skewer.

Heat the olive oil in a large frying pan and saute the shrimp for a few seconds on each side. Cook shrimp in a preheated 350 degree oven for 2--3 minutes.

To finish dish, spoon rice onto 6 warm plates. Remove skewers from shrimp and arrange 3 shrimp on each plate. Pour green sauce on shrimp and serve at once.

SALSA VERDE (Green Sauce)
Place all ingredients except cream in a food processor and process until parsley is finely chopped and ingredients are well blended. Place mixture in a bowl and freeze for 10 minutes.

Bring the cream to a boil in a shallow pan. Whisk in the herb butter little by little, until sauce is creamy and foamy.

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