Description
This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d’oeuvre.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 8