• • Large Shrimp-Uncooked 20-30
  • Diced Pancetta 1-2 Cups
  • Cherry Tomatoes 1 Cup
  • Butter 1 Stick
  • White Wine 1 Cup
  • Lemon ½
  • Olive Oil 1 Tbsp
  • Parsley TT
  • Chives TT
  • Shallot TT
  • Garlic TT
  • Hot Sauce TT
  • Worcestershire Sauce TT
  • Salt
  • Pepper
  • French Bread/or Ciabatta
  • *TT-To Taste

Instructions

1. • I start with chopping all of the herbs, garlic, shallots, lemon, and cutting the tomatoes in half, you don’t have to but I like it that way!
   • In a large sauté pan cook the pancetta until crispy-remove.
   • Add olive oil and shrimp to pan and cook just until cooked through-remove.
   • Sautee garlic and shallots and cook over moderate heat until slightly caramelized.
   • Add tomatoes and half of the fresh herbs, toss it all around and then add the white wine, hot sauce and Worcestershire sauce.
   • Reduce by half and add the lemon juice from half of a lemon, and salt and pepper to taste.
   • Add butter, I use a stick, but you can use less if you do not want it super buttery. Add back in the shrimp and pancetta and continue to cook emulsifying the butter.
   • Serve with fresh toasted bread to soak up all the yumminess!  I use French Artisan bread, coat it in butter, garlic salt and parsley and toast it up!