Grilled Shrimp with Pancetta and Radicchio

We continue to eat Asparagus while it is in the height of its season. We prepared this with Brown Butter, Burrata and Hazelnuts.

For the main course we made Grilled Shrimp with Pancetta and Radicchio

from The Young Man and the Sea by David Pasternack. This is an excellent simple recipe. But not for Bea!

Grilled Shrimp with Pancetta and Radicchio

The Young Man and the Sea

David Pasternack

I love the combination of grilled radicchio—which is simultaneously smoky and bitter—with meaty shrimp and smoky, porky pancetta (cured Italian bacon). But what really makes this dish is the aceto balsamico, which lends the whole affair a sweet, tangy finishing touch.

Serves 4

1-1/2         pounds medium shrimp, shells on, split down the back, vein removed

Sea salt

Freshly ground black pepper

¼         cup extra-virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling

½         pound pancetta, cut into 1/2-inch lardoons

1         clove garlic, thinly sliced

1         medium head radicchio, cut into 4 wedges

2         tablespoons aceto balsamico (aged balsamic vinegar)

Season the shrimp with salt and pepper. Heat 3 tablespoons of the olive oil in a large, straight-sided saute pan until hot but not smoking. Add the shrimp, in two batches if necessary, and cook for about 3 minutes per side. (Add the remaining tablespoon of oil to the pan between batches if necessary.) The shells should be pink and the flesh opaque. Transfer the cooked shrimp to a plate and set aside.

Wipe the pan clean with a paper towel and add the diced pancetta. Cook over a medium flame until the fat begins to render, about 3 minutes. Add the garlic, stir to combine, and continue to cook until the lardons are browned and the garlic has softened, about 3 more minutes. Add the radicchio and the balsamic vinegar and continue to cook until the radicchio is tender and the vinegar has reduced slightly, 4 to 5 minutes.

To serve, spoon the wilted radicchio equally onto four serving plates. Top with the sautéed shrimp and drizzle with high-quality extra-virgin olive oil.