24    Large shrimp
1/3 lb Pancetta
1/2 lb Sliced bacon

-GARBANZO SALSA-
1 cn Garbanzos (8 oz)
1 c Cilantro,fresh
1/3 c Yogurt,lowfat,unflavored
1/3 c Green onion,chopped
1/4 c Lime juice
Salt to taste
Pepper to paste

1. Peel shrimp (leave on tail section, if desired), devein, and rinse.
Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece around
each shrimp.
2. Push a slender skewer through the pancetta and shrimp just above the
shrimps tail and out through the pancetta at the fat end of the shrimp.
Push another pancetta-wrapped shrimp onto the skewer in the same fashion;
use 2 shrimp per skewer. If assembled ahead, cover and chill up until the
next day.
3. Lay shrimp on a grill 2-4″ above a solid bed of medium-hot coal (you can
hold your hand at grill level for only 3-4 seconds). Turn frequently (watch
for flares from drips) to brown evenly, cooking until shrimp are opaque in
center (cut to test), about 5 minutes. Dunk shrimp in salsa, as desired.

*** GARBANZO SALSA ***
Drain garbanzos; whirl smooth in a food processor or blender with cilantro,
yogurt, onions, and lime juice. Add salt and pepper to taste.