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Butterfly Gulf Shrimp with Pancetta and Smoked Baby Swiss

Servings: 6


6 ounces pancetta, very finely chopped
1 1/2 cups (6 ounces) Wisconsin smoked baby Swiss cheese, shredded
1/2 cup dried bread crumbs
1/4 cup unsalted butter, softened
1 tablespoon chopped fresh chives
Cooking oil
18 parsnip slices, 1/8 inch thick
18 jumbo shrimp (10 to 15 count), cleaned, butter flied
Sour cream
1 tablespoon chopped fresh chives

Cooking Directions:

Sauté pancetta over medium heat until fat is translucent; about 15 minutes. Cool. Combine pancetta, cheese, bread crumbs, butter and chives; mix well. Shape into 8-inch log. Wrap in plastic wrap; chill until firm.

Heat 1/2 inch oil in skillet to 375°F over medium high heat. Add parsnips; cook until light brown and crisp. Season to taste. Set aside.

Lay shrimp down on 10x 5-inch jelly roll pan, spreading meat open. Slice cheese mixture into 1/8-inch slices; place 2 pieces on each shrimp, covering meat. Bake at 400°F for 5 to 10 minutes or until tail stands up.

For each serving, arrange 3 shrimp on back of salad plate with tails touching. Place a dollop of sour cream in center of plate; sprinkle with chopped chives. Arrange 3 parsnip slices in front of sour cream. Garnish with purple Savoy leaf placed behind shrimp tails and 2 whole chives crisscrossed over shrimp.

Variation: Substitute 8 bacon slices for pancetta.

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