Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
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 (per serving)
| 839 | Calories |
| 73g | Fat |
| 3g | Carbs |
| 42g | Protein |
