Spicy Grilled Shrimp and Pancetta

David Bergeron

The White Horse Inn at Vernon Stiles, Thompson, CT

David Bergeron says he woke from a sound sleep one night with the idea of wrapping shrimp in pancetta. “The notion brought me back to my days as a prep cook preparing scallops wrapped in bacon, and it seemed that my dream could possibly have been a nightmare from days past.” Happily, the hors d’oeuvre is very simple to prepare and tastes like a dream. Rémoulade sauce makes a perfect dip.


  • 1 pound medium shrimp
  • 1/4 cup olive oil
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped oregano, chopped
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh chopped thyme, leaves only
  • Zest and juice of 1 lemon
  • 36 slices pancetta, sliced thin
  • 1/2 cup Asiago cheese


Peel the shrimp, leaving the tails on, devein, rinse with cold water, and pat dry. Set aside. Combine oil, seasonings, herbs, and lemon in a bowl. Mix well. Add the shrimp and toss together. Let the shrimp marinate for 3 hours or overnight in the refrigerator. Preheat an indoor, heavy-duty cast-iron grill or an outdoor grill. Remove shrimp from marinade and grill for 30 seconds on each side or until half cooked. Let cool on a sheet pan. Place each shrimp over a slice of pancetta, with its tail sticking out. Lightly sprinkle Asiago on the shrimp, then roll up. The shrimp may be prepared in advance up to this point and be held for one day in the refrigerator.

When you are ready to serve, preheat the oven to 350ºF. Place the shrimp bundles on a sheet pan. Bake for 6 to 8 minutes or until the pancetta is crisp and the shrimp cooked just through.


12 servings as an hors d’oeuvre