Recipe by Kevin Ascolese, Executive Chef at Salve! Ristorante Italiano, Dallas, Texas

For the shrimp:

8 shrimp, U-12 size, peeled and deveined

8 thin slices pancetta

For the relish:

3 ounces white beans, cooked

4 ounces pitted black olives, chopped

1 red bell pepper, roasted and chopped

1 yellow bell pepper, roasted and chopped

grated zest of 1/2 lemon

4 fresh basil leaves

2 fresh lemons, juiced

3 tablespoons extra-virgin olive oil

salt and pepper

4 radicchio cups

Clean and wrap each shrimp with a slice of pancetta. Grill the shrimp and make sure that the pancetta is crisp. Toss the beans, olives, peppers, lemon zest, basil with the lemon juice, olive oil, salt and pepper. Fill the radicchio cups with the relish. Interlock the shrimp and place them on the relish.

Serves 4

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!