Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      large         shrimp
     1/3  pound         pancetta (or lightly-smoked ham)
     1/2  pound         sliced bacon
                        -----garbanzo salsa-----
   1      can           garbanzos -- (8 oz)
   1      cup           cilantro -- fresh
     1/3  cup           yogurt -- unflavored
     1/3  cup           green onion -- chopped
     1/4  cup           lime juice
                        salt to taste
                        pepper to paste

Preparation:

1. Peel shrimp (leave on tail section, if desired), devein, and rinse. Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece around each shrimp. 2. Push a slender skewer through the pancetta and shrimp just above the shrimp's tail and out through the pancetta at the fat end of the shrimp. Push another pancetta-wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. If assembled ahead, cover and chill up until the next day. 3. Lay shrimp on a grill 2-4" above a solid bed of medium-hot coal (you can hold your hand at grill level for only 3-4 seconds). Turn frequently (watch for flares from drips) to brown evenly, cooking until shrimp are opaque in center (cut to test), about 5 minutes. Dunk shrimp in salsa, as desired. GARBANZO SALSA Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste