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 caloriescarbohydrate: 2.8 gcholesterol: 300.5 mgfat: 73.2 gfiber: 0.4 gprotein: 41.9 gsaturatedFat: 9.7 gservingSize: -sodium: 1183.2 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil
Directions
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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.