An elegant shrimp appetizer.

Butterfly Shrimp with Pancetta and Smoked Baby Swiss

6 ounces pancetta, very finely chopped
1 1/2 cups (6 ounces) shredded Wisconsin Smoked Baby Swiss cheese
1/2 cup dried bread crumbs
1/4 cup unsalted butter, softened
1 tablespoon chopped fresh chives
Cooking oil
18 parsnip slices, 1/8-inch thick
18 jumbo shrimp (10 to 15 count), cleaned, butter flied
Sour cream
1 tablespoon chopped fresh chives

1. Sauté pancetta over medium heat until fat is translucent; about 15 minutes. Cool. Combine pancetta, cheese, bread crumbs, butter and chives; mix well. Shape into 8 inch log. Wrap in plastic wrap; chill until firm.
2. Heat 1/2 inch oil in skillet to 375°F (190°C) over medium high heat. Add parsnips; cook until light brown and crisp. Season to taste. Set aside.
3. Lay shrimp down on 10 x 15 inch jelly roll pan, spreading meat open. Slice cheese mixture into 1/8 inch slices; place 2 pieces on each shrimp, covering meat.
4. Bake at 400°F (205°C) for 5 to 10 minutes or until tail stands up.
5. For each serving, arrange 3 shrimp on back of salad plate with tails touching. Place a dollop of sour cream in center of plate; sprinkle with chopped chives. Arrange 3 parsnip slices in front of sour cream. Garnish with purple Savoy leaf placed behind shrimp tails and 2 whole chives crisscrossed over shrimp.

Makes 6 servings.

Variation: Substitute 8 bacon slices for pancetta.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.