Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

7

"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

40 m servings 839 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 839 kcal
  • 42%
  • Fat:
  • 73.2 g
  • 113%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 300 mg
  • 100%
  • Sodium:
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

7
  1. 11 Ratings

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Most helpful positive review

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 onl...

Most helpful critical review

Shrimp and Pancetta combo are good, however the Cilinatro sauce is very oily - i would not use a full cup of canola. The chipotle sauce has a very strong and spicy flavor. Would not make again f...

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 onl...

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 m...

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...

Shrimp and Pancetta combo are good, however the Cilinatro sauce is very oily - i would not use a full cup of canola. The chipotle sauce has a very strong and spicy flavor. Would not make again f...

This is divine and served as an appetizer course. I will only use fresh sliced pancetta from the deli as the packaged sliced proved to be "brittle" and would not wrap around the shrimp. I used...

outstanding. delicious and very presentable. had it as the entree but would definitely work as an appetizer as well.

This has to be one of my favorite recipes on the site just due to all of the balance of flavors. I make this recipe more often now that I made a big amount of both sauces and want something quic...