1. Roll the pancetta into a cylinder, then cut into thin shreds. 2. Heat the oil in a 10" nonstick skillet over medium heat. 3. When hot, add the pancetta and fry until crisp; transfer to a paper towel lined plate. 4. Pour off all but 2 teaspoons of the fat in the pan and heat on medium-high heat. 5. Add the shrimp and saute 2 minutes and now add the basil and saute another minute, or until shrimp is just cooked through. 6. Toss shrimp in pancetta, lemon juice and pepper; taste and adjust seasonings if necessary. 7. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
