Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d'oeuvre.

Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
839 Calories

Recipe Instructions

Step 1
Preheat a grill for medium heat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

Ingredients

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

Categories

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