Charcoal-Grilled Shrimp and Fruit Platter

Name: Charcoal-Grilled Shrimp and Fruit Platter
Cuisine: France
Ingredients: 2 limes, quartered; Pepper from the mill; Corn or other unsaturated oil of your choice in an oil spray bottle; Fresh lime juice; Corn or other unsaturated oil of your choice in an oil spray bottle; Corn or other unsaturated oil of your choice in an oil spray bottle; 2 Asian pears, preferably brown skinned for firmness; 12 thin slices pancetta; 1 ripe but not yet soft papaya; 1 ripe pineapple; 12 jumbo shrimp, peeled and deveined

Preparation info

FFR—
6
first-course servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You may use bacon or pancetta as you prefer, but pancetta brings the necessary salt to showcase the sweetness of the shrimp without the smoke of the bacon.

Ingredients

12 jumbo shrimp, peeled and deveined
12 thin slices pancetta
2 Asian pears, prefera

Europe
France
Starter
Gluten-free

Method

Fire up the barbecue. Let the coals turn white. Wrap each shrimp in a slice of pancetta, covering the shrimp meat very well. Let stand, covered, for 30 minutes at room temperature.

Meanwhile, peel, core, seed, and slice all the fruit into ⅓-inch-thick slices. Dribble lime juice over the Asian pear slices.

Grill the shrimp at the center of the grill 3 minutes on the first side an