- 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
- 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.
03/31/2018
recipepes.com
Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil, recipe
PT15M
PT1H
5
455 calories
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