Requested every year by my family during the holidays, these shrimp appetizers feature a wonderful honey-lime cilantro glaze. The pancetta offers a great change from appetizers with bacon.
—JENNIFER TIDWELL FAIR OAKS, CA
START TO FINISH: 25 MIN. • MAKES: 1 1/2 DOZEN
6 thin slices pancetta
18 uncooked large shrimp, peeled and deveined
1/4 cup honey
2 tablespoons lime juice
1 teaspoon hot water
1 tablespoon minced fresh cilantro
1. Preheat oven to 375°. Cut each slice of pancetta into three strips. Wrap one strip around each shrimp; secure with a toothpick. Place shrimp in a foil-lined 15x10x1-in. baking pan. In a small bowl, whisk honey, lime juice and water until blended; reserve 2 tablespoons for brushing cooked shrimp.
2. Brush half the remaining honey mixture over shrimp. Bake 5 minutes. Turn shrimp; brush with remaining half of the honey mixture. Bake 4-6 minutes longer or until pancetta is crisp and shrimp turn pink.
3. Remove from oven; brush with reserved 2 tablespoons honey mixture. Sprinkle with cilantro.