- 6 ounces saison-style ale
- 1 tablespoon butter
- 2 tablespoons hot water
- 2 teaspoons mayonnaise
- 1/2 cup Dijon mustard
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 18 slices pancetta or bacon
- 18 tail-on jumbo shrimp, peeled and deveined
- 1 cup grated Gruyere or Swiss cheese
Pour ale into a saucepan and let carbonation settle. Add butter, water, mayonnaise and mustard to ale and bring to a simmer. Cook for about 30 minutes until reduced to a creamy consistency. Stir in lemon juice and season with salt and pepper. Remove from heat.
Preheat oven to 400 degrees. In a large skillet over medium heat, cook pancetta or bacon until half-cooked but still pliable. Remove from pan and cool.
Slice each shrimp lengthwise about 2/3 of the way through, creating a pocket. Fill pockets with cheese and pinch shrimp closed. Wrap each with 1 strip of pancetta in a spiral. Secure with toothpick.
Arrange shrimp on baking sheet. Bake until golden, turning once, about 3 minutes on each side. Serve shrimp with Saison Dipping sauce and enjoy!