Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil


  • 2 pounds thinly sliced pancetta
  • Salt to taste
  • 1 cup canola oil
  • 1 clove garlic
  • ½ cup rice vinegar
  • ¼ cup fresh lemon juice
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • + 7 more ingredients
    • 1 canned chipotle pepper
    • 4 teaspoons fresh lime juice
    • 1 bunch cilantro, rinsed
    • 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
    • Salt to taste
    • 1 teaspoon honey
    • 1 cup canola oil

1. 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. 2. Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smoot...

View full recipe at SpringPad


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