Ingredients

• 1 large bulb fennel, very thinly sliced, with a few fronds reserved for garnish
• 6 ribs celery with leafy tops, very thinly sliced on an angle
• 1 bunch scallions, very thinly sliced on an angle
• 2 lemons, juiced
• EVOO, for liberal drizzling
• Salt and pepper
• 3 - 4 tablespoons capers, drained
• 16 - 20 large shrimp, peeled (tails left on) and deveined
• 16 - 20 large sage leaves
• 16 - 20 thin slices pancetta

Directions

1. Preheat an outdoor grill or indoor grill pan or griddle to medium.

2. Step 2

3. Combine the fennel, celery and scallions with half the lemon juice and just enough EVOO to lightly coat; season and top with the fennel fronds and capers.

4. Step 3

5. Dress the shrimp with the remaining lemon juice, then season and coat with EVOO. Place a sage leaf on each shrimp along the line where it was deveined, then wrap each shrimp with a slice of pancetta, securing the sage. Drizzle the wrapped shrimp with a bit more of the EVOO and grill, turning occasionally, until the shrimp is firm and the pancetta is crisp, 8 to 10 minutes. Serve with the fennel salad.

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