Coconut Shrimp with Pancetta and Basil

1/3 cup finely diced onion

4 ounces diced Pancetta

2 garlic cloves minced

1 1/2 pounds deveined shrimp

1/2 teaspoon paprika

3/4 cup coconut milk

Salt and black pepper to taste

Red pepper flakes and fresh basil for garnishing.

Heat the Pompeian Smooth Extra Virgin Olive Oil in a large pan over a medium heat.
Add the diced onion and cook until soft, about 2 minutes.
Drop the diced Pancetta into the pan and stir to cook until lightly crispy.
Add the minced garlic and stir.
Add the shrimp and season with paprika.
Stir to combine then add the coconut milk.
Simmer for 5-7 minutes and the shrimp are a deep pink color.
Taste and season with salt and black pepper.
Serve at once with lots of crusty bread.