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Lemon Shrimp with Pancetta Onion Jam & Rosemary Toasts
6-10
Ingredients
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4 oz. diced pancetta
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2 cups STAR Cocktail Onions, drained and coarsely chopped
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3 Tbsp. honey
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3 Tbsp. STAR Balsamic Vinegar
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2-4 Tbsp. water
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1/2 cup STAR Original Olive Oil, divided
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2 tsp. crushed garlic, divided
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3 Tbsp. lemon juice
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2 Tbsp. grated lemon zest
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Salt and pepper, to taste
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1 1/2 lb. large shrimp, peeled and deveined
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1 Tbsp. finely minced rosemary
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1 loaf crusty Italian bread, thinly sliced
Instructions
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1.
Onion Jam – In a large skillet, over medium heat, cook pancetta until almost crisp. Drain excess fat from pan and add cocktail onions. Sauté 6-8 minutes. Reduce heat and stir in honey and vinegar. Cover and simmer 8 minutes adding a bit of water if mixture dries out too quickly. When thick and jam-like, remove from heat.
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2.
Lemon Shrimp – Preheat oven to 450°. In a shallow casserole or pie plate, whisk 1/4 cup olive oil, 1 tsp. garlic, lemon juice and zest. Season with salt and pepper. Add the shrimp and toss to coat evenly. Roast in oven just until opaque and tightly curled, about 10 minutes.
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3.
Rosemary Toasts – Preheat grill or grill pan on stovetop to medium-high heat. While shrimp is roasting, mix remaining olive oil and garlic with the rosemary. Brush over the sliced bread and sprinkle with salt. Grill on pre-heated grill until crispy and charred in places, turning once.
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4.
Assembly – Arrange shrimp and toasts on platter and serve with onion jam to spread on rosemary toasts and atop the shrimp, as desired.
