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Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
lucy at site name

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Gruyere-Stuffed Grilled Shrimp with Saison Dipping Sauce
Lucy Saunders
prep time : 30 minutes to one hour
recipe type: appetizers - plated
ingredients: 6 ounces saison-style ale
1 tablespoon butter
2 tablespoons hot water
2 teaspoons mayonnaise
1/2 cup Dijon mustard
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon ground white pepper
18 slices pancetta (Italian-style cured bacon - or use center cut bacon)
18 tail-on jumbo shrimp (16 to 20 count), peeled, deveined
1 cup grated Gruyere or Swisscheese

Pour ale into a saucepan. Let carbonation settle.

Add butter, water, mayonnaise and mustard to ale. Bring to a simmer. Cook until reduced to a creamy consistency, about 30 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat.

Preheat oven to 400 degrees. In a large skillet over medium heat, cook pancetta or bacon until half-cooked but still pliable. Remove from pan. Cool.

Slice each shrimp lengthwise about 2/3 of the way through, creating a pocket. Fill pockets with cheese. Pinch shrimp closed. Wrap each with 1 strip of pancetta in a spiral. Secure with toothpick.

Arrange shrimp on baking sheet. Bake until golden, turning once, about 3 minutes on each side. Serve shrimp with Saison Dipping sauce.