Pancetta Wrapped Shrimp With Chipotle Vinaigrette And Cilantro Oil

Ingredients

• Servings: 8
• 1 bunch cilantro, rinsed
• 1 cup canola oil
• 1 teaspoon honey
• 4 teaspoons fresh lime juice
• salt to taste
• 1 canned chipotle pepper
• 1 tablespoon adobo sauce from canned chipotle peppers
• 1/4 cup fresh lemon juice
• 1/2 cup rice vinegar
• 1 clove garlic
• 1 cup canola oil
• salt to taste
• 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 2 pounds thinly sliced pancetta

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
• prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. with the blender running, slowly pour in the canola oil, and puree until creamy. season to taste with salt, and set aside.
• preheat a grill for medium heat.
• cut the pancetta slices in half. wrap a half slice of pancetta around each shrimp to cover. grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. drain on paper towels.
• to serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.