Clean the shrimp, leaving only the tail.
Prepare an emulsion with the extra-virgin olive oil, the mint leaves, the garlic, the salt, and the pepper, the lemon peel, and put the shrimp in the emulsion for about 30 minutes.
Take the shrimp, drain them well and wrap each one with a slice of Bomè smoked pancetta. Heat a non-stick pan and place the shrimp in it, cooking them for about a minute on each side.
Meanwhile, cut the bread into slices and toast it in the same pan as the shrimp. Serve the shrimp on toasted bread and garnish with a few drops of emulsion and mint leaves.
