Pancetta-Wrapped Shrimp With Sun-Dried Tomato Sauce

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SF Gate


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24 large shrimp (16-20 count)

12 strips thinly sliced pancetta


1/4 cup sun-dried tomatoes packed in oil

1/4 cup olive oil

1/4 cup minced onion

1 tablespoon minced garlic

1/4 teaspoon Tabasco or to taste

2 tablespoons sherry or Champagne vinegar

1 tablespoon chopped fresh basil

Kosher salt to taste

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