When you butterfly shrimp you can stuff it with pretty much anything. Something I never thought of doing until today and the possibilities are and less!
Butterfly the shrimp and place in a small casserole type dish with the tales pointing up and the shrimp spread open.
In a small pan over medium heat sauté cubbed pancetta until crispy. Remove from the pan and add shallots for 2 minutes then add the garlic for 1 minute more. Add Italian seasoning and red pepper flakes. Add the spinach and let it wilt. Finished with the lemon zest and add to the bowl with the pancetta. Let cool.
Spoon the filling over the shrimp and bake at 400° for 15 minutes or until the shrimp is fully cooked.
Serve over white rice or Orzo and enjoy.