Butterfly Gulf Shrimp With Pancetta And Wisconsin Smoked Baby Swiss

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Wisconsin Cheese


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6 ounces pancetta, very finely chopped

1 1/2 cups (6 ounces) shredded Wisconsin Smoked Baby Swiss cheese

1/2 cup dried breadcrumbs

1/4 cup unsalted butter, softened

1 tablespoon chopped fresh chives

Cooking oil

18 parsnip slices, 1/8 inch thick

18 jumbo shrimp (10 to 15 count), cleaned, butter flied

Sour cream

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