Grilled Sorta-Caesar with Pancetta Shrimp and Pesto Penne Rachael Ray   From Every Day with Rachael Ray May 2007 FOUR SERVINGS 8 jumbo shrimp, peeled and deveined (tails left on) Juice of 1 lemon plus 2 teaspoons grated lemon peel Salt and freshly ground pepper 8 sage leaves 8 slices pancetta 1 cup extra-virgin olive oil (EVOO), plus more for drizzling 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 3 cloves garlic, 2 whole and 1 smashed and grated 2 teaspoons anchovy paste 1 teaspoon Dijon mustard 3 to 4 dashes hot pepper sauce 1 pound penne pasta 1 cup packed fresh basil leaves 1/4 cup packed fresh mint leaves 1/4 cup chopped flat-leaf parsley (a couple of palmfuls) 1/4 cup packed fresh tarragon leaves 1/4 cup pine nuts, toasted 1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls) 1 cup frozen peas, thawed 2 romaine lettuce hearts, halved 1/2 cup sliced almonds, toasted 1. Preheat an outdoor grill or a grill pan to medium-high. Toss the shrimp with half the lemon juice; season with salt and pepper. Place a sage leaf in the cavity where the shrimp were deveined, then wrap a slice of pancetta around the shrimp and secure with a toothpick. Drizzle with a touch of EVOO and set aside. 2. In a medium bowl, mix the vinegar, Worcestershire sauce, grated garlic, anchovy paste, mustard, hot sauce and remaining lemon juice. Pour in 1/2 cup EVOO in a slow stream, and whisk. Set aside. 3. Bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain. 4. While the pasta is working, in a food processor, pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon and pine nuts. Pour in the remaining 1/2 cup EVOO in a steady stream. Transfer the pesto to a serving dish and stir in the cheese; season to taste with salt and pepper. Add the peas and pasta and toss. 5. Grill the shrimp until pink, about 4 minutes on each side. Set aside. Grill the romaine, turning once, until charred, 2 to 3 minutes. 6. Serve half a romaine heart per person, alongside some shrimp and pasta. Top the romaine with the dressing and the almonds.

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