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Pancetta Shrimp with Chipotle Vinaigrette

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner U.S.
Pancetta Shrimp with Chipotle Vinaigrette
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
Instructions
1
Create a fragrant herb infusion by blending fresh cilantro, canola oil, honey, lime juice, and a pinch of salt until the mixture is velvety.
2
Transfer the mixture to an airtight container, allowing it to be stored for later use.
3
Combine smoky heat with tangy flavor by blending a chipotle pepper, adobo sauce, lemon juice, rice vinegar, and minced garlic in a blender until the ingredients are well combined.
4
While blending continues to run, gradually add canola oil and blend until a rich emulsion forms. Season with salt to taste.
5
Set the vinaigrette aside, awaiting its turn to shine.
6
Heat a grill to a medium temperature.
7
Slice pancetta into smaller pieces and wrap each piece around a shrimp, securing it in place. Grill the shrimp until pancetta has turned golden brown and the shrimp is opaque, flipping halfway through a 2-3 minute cooking time.
8
Transfer the cooked shrimp to paper towels to drain excess moisture.
9
Arrange cooked shrimp on a warmed platter or individual plates, then drizzle with the chipotle vinaigrette and cilantro oil for a truly delightful meal