Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

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

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.