Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil
Description
This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d'oeuvre.
Ingredients
•
1 bunch cilantro, rinsed
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1 cup canola oil
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1 teaspoon honey
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4 teaspoons fresh lime juice
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Salt to taste
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1 canned chipotle pepper
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1 tablespoon adobo sauce from canned chipotle peppers
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1/4 cup fresh lemon juice
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1/2 cup rice vinegar
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1 clove garlic
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1 cup canola oil
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Salt to taste
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3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
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2 pounds thinly sliced pancetta
Directions
1
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.
2
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.
3
Preheat a grill for medium heat.
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.
5
To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.