PANCETTA WRAPPED SHRIMP WITH CHIPOTLE VINAIGRETTE AND CILANTRO OIL

Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil image

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

Provided by Ryan Nomura

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1183.2 mg, Sugar 1.1 g