8 head-on 10/20 shrimp
4 oz lardo, sliced extra thin
1/2 bunch rosemary
1/2 tsp chili flakes
2 garlic cloves, sliced thin
1 cup extra virgin olive oil
In a bowl, combine the rosemary, garlic, chili flakes and olive oil. Cover the shrimp with the oil and allow to marinate at least 4 hours.
Remove any excess marinade and pat the shrimp dry with towels.
Lay out three or four strips of lardo, overlapping them. Place a shrimp at one end and then roll the lardo around the prawn.
Place shrimp in the medium hot pan and cook on each side for 2 minutes, allowing the lardo to become crispy. Finish cooking the shrimp in a 400 F oven.