Review of last recipe - Cornish Game Hens with Orange Stuffing (still no photo) - Just as well no photo as I didn't make the Cornish game hens, but used chicken breasts instead.  I find game hens creepy.  Had to adjust the cooking time and broiled them for the last 8 minutes to crisp up the skin, but it made for a tasty dinner.

TODAY'S RECIPE - SKEWERED SHRIMP WRAPPED IN PANCETTA AND
                                                       BASIL
8 Servings

3 large shallots, minced
1/2 cup dry vermouth
1/4 cup extra virgin olive oil
1/8 cup cider vinegar
1/8 cup lemon juice
1/8 cup tightly packed minced fresh basil or 2 tsp dried
1/2 tbsp minced fresh savory or 1/2 tsp dried
1/16 tsp pepper
2 1/2 lbs jumbo shrimp, shelled and deveined
10-14 bamboo skewers
35 fresh basil leaves
7 oz thinly sliced pancetta

Mix the first 8 ingredients in large bowl.  Stir in shrimp and refrigerate overnight.

Soak skewers in water to prevent burning.  Drain shrimp and pat dry.  Wrap each with basil leaf, then cover entirely with pancetta slice.  Thread 3 shrimp through tail and head onto each skewer.  Cover with plastic wrap and refrigerate until ready to cook.

Prepare barbecue or preheat broiler.  Grill over medium hot coals or in broiler pan 3-4" from heat source until shrimp are just pink and opaque; do not overcook.