Step 1

For the stock, toast shells in medium pot, add remaining ingredients and cook at a medium rolling boil to reduce to 1 cup, then strain

Step 2

Season shrimp with garlic, zest, salt and pepper

Step 3

Place a sage leaf down the back of each shrimp and wrap in pancetta

Step 4

Listicle: Rachael Ray 14-Inch Frying Pan with Helper Handle Heat oil in large nonstick skillet over medium-high heat and cook shrimp 7 to 8 minutes until pancetta is crisp and shrimp are opaque

Step 5

Add vermouth and shake pan 30 seconds, add stock and reduce 1 minute, then add lemon juice and butter to incorporate

Step 6

Top with parsley and serve