8 thin slices pancetta, mild or spicy

1 lb (454 g) peeled and deveined medium shrimp

1 tsp (5 ml) sweet paprika

1/4 cup (60 ml) olive oil

2 cans (14 oz each/398 ml) white beans, rinsed and drained

2 cups (500 ml) cherry tomatoes, halved

2 tbsp (30 ml) chopped fresh basil leaves

2 tbsp (30 ml) chopped fresh chives

3 tbsp (45 ml) red wine vinegar

1 clove garlic, finely chopped

Espelette pepper, to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 400 °F (200 °C ). Line a baking sheet with parchment paper.

Place the pancetta on the baking sheet and bake for about 12 minutes or until crisp.

Meanwhile, in a bowl, place the shrimp. Toss with the paprika and 2 tbsp (30 ml) of the oil and season with salt and pepper.

In a ridged skillet (see note), grill the shrimp for 2 to 3 minutes on each side or until cooked through. Set aside.

In another bowl, combine the beans, cherry tomatoes, fresh herbs, vinegar, garlic, Espelette pepper and the remaining oil. Season with salt and pepper.

Crush the pancetta. Add to the beans along with the warm shrimp. Serve immediately.

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