Recipe: Maggiano's Little Italy Pancetta Wrapped Shrimp and Spinach Salad

Pancetta Wrapped Shrimp and Spinach Salad
Chef: Executive Chef Matt Nicholson
Maggiano's Little Italy - Willow Bend
Source: WFAA, Channel 8 /Dallas-Fort Worth

ROASTED ONION AND SHRIMP SKEWERS:
2 qts. Red onions julienne
2 oz. House oil
1 TBSP salt and pepper mix
4 (21/25) marinated shrimp (per skewer)
4 sliced pancetta (paper thin)
Rosemary
Extra virgin olive oil
SPINACH SALAD:
3 1/2 oz. spinach
2 oz. Pancetta dressing
1 small shrimp skewer
3 Calamata olives
8 grape tomatoes (cut in half)
Roasted red onions (from recipe)
4 slices zucchini cut into 1/4 round slices

FOR BULK ROASTED RED ONIONS:
Toss together onions, olive oil, salt and pepper. Place on half sheet pan in 300 degree oven until golden brown; stir when needed. Cool.

TO ASSEMBLE SKEWER: Wrap shrimp with pancetta-paper thin layer-and do NOT overlap
Remove leaves from rosemary, creating a skewer. Skewer shrimp onto rosemary skewer (the length of the shrimp) leaving a little space between each piece. Place in pan and coat with olive oil. Refrigerate.

TO PREPARE:

SHRIMP AND ZUCCHINI:
Coat griddle with oil and place zucchini slices; season with salt and pepper. Brown one side only and remove. Place shrimp on griddle and season with salt and pepper. Brown both sides until crisp and cooked through.

FOR SALAD:
Toss spinach with dressing, adding half of the grape tomatoes and onions. Place salad in a small bowl mounding in center. Sprinkle remaining tomatoes, onions, zucchini slices and olives on top. Remove shrimp from skewer, placing on top of salad. Serve immediately.