Recipe - Grilled Shrimp And Pancetta With Garbanzo Salsa

24 Large shrimp
1/3 pound Pancetta
One half pound Sliced bacon

GARBANZO SALSA
1 cn Garbanzos (8 oz)
1 cup Cilantro,fresh
1/3 cup Yogurt,lowfat,unflavored
1/3 cup Green onion,chopped
One fourth cup Lime juice
Salt to taste
Pepper to paste

1. Peel shrimp (leave on tail section, if desired), devein, and rinse.
Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece around
each shrimp.
2. Push a slender skewer through the pancetta and shrimp just above the
shrimp's tail and out through the pancetta at the fat end of the shrimp.
Push another pancettawrapped shrimp onto the skewer in the same fashion;
use 2 shrimp per skewer. If assembled ahead, cover and chill up until the
next day.
3. Lay shrimp on a grill 24" above a solid bed of mediumhot coal (you can
hold your hand at grill level for only 34 seconds). Turn frequently (watch
for flares from drips) to brown evenly, cooking until shrimp are opaque in
center (cut to test), about 5 minutes. Dunk shrimp in salsa, as desired.

*** GARBANZO SALSA ***
Drain garbanzos; whirl smooth in a food processor or blender with cilantro,
yogurt, onions, and lime juice. Add salt and pepper to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini