Basil Shrimp With Crispy Pancetta

My Mom saved this for me from the Sun-Sentinel, 11/1/07.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  ounces pancetta, thinly sliced
• 2  teaspoons extra virgin olive oil
• 1 1⁄3 lbs large shrimp, shelled, deveined
• 1⁄4 cup fresh basil, chopped
• 1 -2  teaspoon fresh lemon juice
•  fresh ground black pepper, to taste

Directions

1. Roll the pancetta into a cylinder, then cut into thin shreds.
2. Heat the oil in a 10" nonstick skillet over medium heat.
3. When hot, add the pancetta and fry until crisp; transfer to a paper towel lined plate.
4. Pour off all but 2 teaspoons of the fat in the pan and heat on medium-high heat.
5. Add the shrimp and saute 2 minutes and now add the basil and saute another minute, or until shrimp is just cooked through.
6. Toss shrimp in pancetta, lemon juice and pepper; taste and adjust seasonings if necessary.
7. Serve immediately.