In anticipation of the upcoming Memorial Day weekend there is a little spark that ignites in all of us knowing that the unofficial first day is here to kick off the grilling season.  Not to say that I haven’t been using the Weber grill during the Colorado winter months, however now is the time to keep the cover off the grill and begin planning for weekends outside gathered around the picnic table with family and friends.

For me there is certainly something special about ceremonial walk from the kitchen to the great outdoors.  The ground work set with careful placement of the charcoal briquettes, once lit a little time and patience brings that perfect grayish ash coating to the briquettes with a brilliant red-orange amber glow radiating beneath.  The clean grate is in place, a light swipe of oil to ensure nothing sticks and you’re ready to go.  Be it either steaks, fish, hamburgers, hot dogs / brats or fresh farmers market seasonal vegetables your heart is beating just a little bit faster with excitement of the meal ahead.

You know us chef types by now; we have a hard time waiting to get something on the table for our guests.  The truth is we enjoy having a little ‘Scooby’ snack while all the cooking is going on, that be said, a family favorite and one that I guess can say has become a tradition is a favorite from my early days in the kitchen in Napa, CA – ‘Grilled Prawns Wrapped with Volpi Pancetta’.  This is simple and quick dish to prepare and it packs a powerful punch when it comes to delivering flavor.  I would like to share this recipe with you, maybe one to soon become a ‘go-to’ dish in your cooking repertoire.

GRILLED PRAWNS WRAPPED W/ PANCETTA AND HERB VINAIGRETTE
Prawns:
16 each    Prawns, in shell
8 each       Volpi Pancetta, sliced

Take each piece of sliced Volpi Pancetta, unroll and cut in half crosswise to yield 16 pieces.  Wrap each of the prawns with the pancetta careful not to overlap and covering the entire prawn.

To cook:

Heat grill to medium high heat.  Place each of the pancetta wrapped prawns over heat and cook for 2 -3 minutes each side.  The pancetta will crisp and the prawns should be just cooked through.  Remove to serving dishes.

Drizzle ‘Spring Herb’ vinaigrette over top prawns and serve.

Vinaigrette

1 cup        Extra Virgin Olive Oil
¼ cup      Champagne Vinegar
1 tsp          Shallots, fresh minced
1 Tbsp      Chervil, fresh chopped
1 Tbsp      Chives, fresh chopped
1 Tbsp      Italian parsley, fresh chopped
2 tsp         Tarragon, fresh chopped
2 tsp          Mint, fresh chopped
½ tsp        Lemon zest, fresh grated
To Taste    Sea Salt
To Taste    Black Pepper, fresh ground

Method:
In medium mixing bowl place the Champagne vinegar.  Slowly whisk in the olive oil to create an emulsion.  Once all the oil is incorporated, fold in shallots, chervil, chives, Italian parsley, tarragon, mint and lemon zest.  Add sea salt and black pepper to taste.  Set aside until prawns are ready to serve.

Serves 4

From our family to your, best wishes for a safe and enjoyable Memorial Day Weekend!

Salute!!

Michael