Ingredients:

24 large shrimp
1/3 pound pancetta
12 soaked bamboo skewers

Garbanzo Salsa:

1 small can garbanzo beans (8 ounces)
1 cup fresh cilantro, coarsely chopped
1/3 cup yogurt, lowfat, unflavored
1/3 cup green onion, chopped
1/4 cup lime juice
salt to taste
pepper to taste

Preparation:

Peel shrimp (leave on tail section, if desired), devein, and rinse. Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece around each shrimp.

Push a slender skewer through the pancetta and shrimp just above the shrimp's tail and out through the pancetta at the fat end of the shrimp. Push another pancetta wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. If assembled ahead, cover and chill up until the next day.

Lay shrimp on a grill 2 to 4 inches above a solid bed of medium hot coal (you can hold your hand at grill level for only 3 to 4 seconds). Turn frequently (watch for flares from drips) to brown evenly, cooking until shrimp are opaque in center (cut to test), about 5 minutes. Dunk shrimp in salsa, as desired.

Garbanzo Salsa:

Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste.