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Pancetta Shrimp

8 oz. pancetta, finely chopped
2 tablespoons olive oil
4 cloves garlic, thinly sliced
16 medium shrimp in shell
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup white wine
¼ cup chopped chives
1 medium tomato, cored, seeded, and finely chopped

Heat pancetta and oil in a 12″ skillet over medium-high heat; cook until crispy, 6–8 minutes. Using a slotted spoon, transfer pancetta to a plate. Add garlic to skillet; cook for 1 minute. Season shrimp with salt and pepper; add to skillet. Cook until pink, about 2 minutes. Add wine and tomato; cook until wine is reduced by half, 2–3 minutes. Add Chives and sprinkle with pancetta.

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