Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil recipe

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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
¼ cup fresh lemon juice
½ 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

Nutrition Info

838.7 calories
carbohydrate: 2.8 g
cholesterol: 300.5 mg
fat: 73.2 g
fiber: 0.4 g
protein: 41.9 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1183.2 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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