Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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 |
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 |
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.
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