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Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Versatile dish, perfect as a main or appetizer.
Ingredients:
  • Salt to taste
  • 1 bunch cilantro, rinsed
  • 1 cup canola oil
  • 1 teaspoon honey
  • 4 teaspoons fresh lime juice
  • 1 canned chipotle pepper
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • 0.25 cup fresh lemon juice
  • 0.5 cup rice vinegar
  • 1 clove garlic
  • 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
  • 2 pounds thinly sliced pancetta
Instructions:
  • Make flavorful cilantro oil by blending cilantro, canola oil, honey, lime juice, and salt until smooth; transfer to a bowl or bottle and set aside.
  • Make the chipotle vinaigrette by blending chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. Gradually add canola oil while blending until creamy. Season with salt to taste and set aside.
  • Preheat the grill to medium heat.
  • Halve the pancetta slices and wrap each shrimp with a half slice to fully cover. Grill until the pancetta is crispy and the shrimp is opaque, about 2 to 3 minutes per side. Drain on paper towels.
  • Plate the cooked shrimp on a warm platter or individual plates, then generously drizzle with chipotle vinaigrette and cilantro oil for a burst of flavor.

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