This is divine and served as an appetizer course. I will only use fresh sliced pancetta from the deli as the packaged sliced proved to be "brittle" and would not wrap around the shrimp. I used uncooked shrimp with this. I also used prosciutto I had on hand with cooked shrimp which was good also. These needed to only warm through. I cooked all in the broiler second shelf from the top and watched carefully so it would not burn. Line a pan with foil and use a wire rack so the pancetta can drip down. The recipe makes ample sauce for later use as a great dressing for a spinach salad with the shrimp tossed over it. Next time I'll try just the Chipotle sauce on the salad as I like spicy things.

Yummy!