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Shrimp-pancetta SaladFrom Italian Cooking and Living, December 2004/January 2005
4 ounces pancetta, diced (or substitute unsmoked bacon)
1 pound shrimp, peeled and deveined
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
salt and freshly ground pepper
2/3 cup extra-virgin olive oil
1/2 pound baby spinach
1 8-ounce jar roasted red bell peppers, drained and chopped
In a skillet over medium heat, cook the pancetta until crisp, about 8 minutes. Remove from the skillet, drain on paper towels, and set aside. Add the shrimp to the skillet, and sauté until pink, about 2 minutes on each side, and set aside.
In a bowl, combine the vinegar and mustard. Season with salt and pepper, and whisk, adding the olive oil in a slow, steady stream. In a separate bowl, combine the spinach with the roasted peppers and the shrimp. To serve, pour the vinaigrette into the salad, add the pancetta, and toss. Serves 4
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