Bacon-Wrapped Shrimp
Comments:	Preparation time : 15 minutes. If desired, use regular bacon instead of 'pancetta', but it must be partially fried into a heavy frypan over medium heat, over barbecue or stove burner if needed, to melt the fat, for approximately 1 minute on each side.
Servings:	10
Ingredients	Preparation
2 teaspoons [10 mL] paprika 1/2 teaspoon [2.5 mL] Cayenne pepper 1/2 teaspoon [2.5 mL] curry powder 1/2 teaspoon [2.5 mL] caraway 1/2 teaspoon [2.5 mL] ground coriander 1/2 teaspoon [2.5 mL] salt 1/2 teaspoon [2.5 mL] freshly ground black pepper 1 tablespoon [15 mL] olive oil 2 tablespoons [30 g] sugar 2 tablespoons [30 g] freshly squeezed lemon juice 20 fresh giant shrimps, shelled and veins removeddécortiquées et déveinées 10 thin slices 'pancetta' [bacon], halved Oil 20 toothpicks	Into a medium bowl, mix together paprika, Cayenne pepper, curry powder, caraway, ground coriander, salt, freshly ground black pepper, olive oil, sugar and fresh lemon juice. Add shrimps; leave to marinate for 30 minutes. Preheat barbecue to high intensity; oil barbecue rack. Roll each shrimp into a thin half-slice of 'pancetta'. Secure ends with toothpicks. Barbecue shrimps onto hot barbecue rack 3 to 4 minutes on each side, until no longer translucent inside, and curled.