Recipe: Pork-Wrapped Shrimp With Grilled Bread, Pistou

For the shrimp:

1 pound jumbo head-on shrimp (U-15 size, meaning roughly 15 shrimp per pound)

1/4 pound lomo, prosciutto or pancetta, thinly sliced

Salt and pepper to taste

2 tablespoons vegetable oil

For the grilled bread:

Half a baguette, cut on the diagonal into 1/4 inch slices

Extra virgin olive oil

Salt and pepper to taste

For the pistou:

1 bunch parsley, picked and rinsed well

Zest of 2 lemons

1 clove garlic, microplaned

1/4 cup extra virgin olive oil

Salt and pepper to taste

For the smoked paprika vinaigrette:

1 tablespoon Dijon mustard

1 clove garlic, minced

1 tablespoon smoked paprika

2 tablespoons sherry vinegar

6 tablespoons extra virgin olive oil

Salt and pepper to taste

1. Peel and devein the shrimp, leaving the head and tail intact. Season shrimp lightly with salt and pepper on both sides.

2. Tightly wrap each shrimp with the lomo, prosciutto, or pancetta. If using lomo, you will need about three pieces to fully cover the shrimp.

3. Bring a saute pan to medium-high heat. Add 2 tablespoons vegetable oil and sear the shrimp on both sides, until the meat is crisp, one minute or less per side. Set aside to cool for one minute before plating.

4. Brush baguette slices with olive oil, salt and pepper. Place bread on a medium-hot grill until slightly charred on both sides. This can be done ahead of time.

5. Place the four ingredients for the pistou in a food processor and blend for 1 minute. Taste for seasoning and adjust with salt and pepper if necessary.

6. Place the ingredients for the vinaigrette in a mixing bowl and whisk vigorously. Taste for seasoning and adjust with salt and pepper if necessary.

— From chef John Taus of The Corner

Note: These are all the elements for the dish — plating is interpretive. Use your imagination and creativity.