1 tablespoon adobo sauce from chipotle peppers canned
1 bunch cilantro leaves rinsed
1 clove garlic
1 teaspoon honey
0.3 cup juice of lemon fresh
4 teaspoons juice of lime fresh
2 pounds pancetta thinly sliced
0.5 cup rice vinegar
8 servings salt to taste
3 pounds shrimp deveined peeled (16-20)
Equipment
bowl
paper towels
blender
grill
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.
