20 shrimp (16-20), peeled with tail, about 1 lb (454 g)
2 tbsp butter
2 tbsp (30 ml) maple syrup
1/2 tsp (2.5 ml) sambal oelek (optional)
Unroll the slices of pancetta to give them the shape of bacon slices. Wrap around each shrimp, leaving the tail exposed. Insert a toothpick into each shrimp to hold the meat in place.
In a large non-stick skillet over medium-high heat, brown the shrimp in the butter for 2 minutes on each side. Add the maple syrup and sambal oelek. Continue cooking until the shrimp are cooked and the syrup begins to caramelize. Toss to coat well. Season with pepper.