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Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Ryan Nomura

Ryan Nomura

This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d'oeuvre.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 839 kcal
  • 42%
  • Fat:
  • 73.2 g
  • 113%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 300 mg
  • 100%
  • Sodium:
  • 1280 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  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 smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
  3. Preheat a grill for medium heat.
  4. 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.
  5. To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cabakergirl
15

cabakergirl

7/7/2007

I was looking for the main attraction for a 4 course Mother's Day brunch and stumbled on this recipe. WOW!!! These were a hit. I made them again the very next weekend they were so great! The only change I made (on accident) was instead of making the cilantro oil and then the chipotle vinaigrette seperatly, I made it all together (so it was Chipotle Cilantro Vinaigrette). It tasted great and I didn't see a reason to keep them seperate if you're going to pour both on the shrimp. Just be sure to grill the shrimp long enough. I was concerned I would over do it and pulled the first batch off the grill a little early. Make sure the pancetta (Italian bacon) is nice and done and the shrimp will be perfect.

Lisa V
12

Lisa V

10/15/2007

I made this for a Friday night get together we have every week. It was a hit. I poured a little of each sauce over the plate of shrimp after they were grilled as the recipe suggested and then my guests used the rest of the sauces for dipping sauces. I will definitley make this again.

jimmy d
6

jimmy d

5/1/2009

This was really good. The flavors from the pancetta, shrimp, chipotle, cilantro went very well together. To Joe Blue, not only did you butcher the spelling of "cilantro", OF COURSE it was oily. It's a cilantro OIL.

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