Pancetta Wrapped Shrimp With Chipotle Vinaigrette And Cilantro Oil - cooking recipe

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
Preparation
    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.

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