Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil Recipe - Allrecipes.com
  • READY IN 40 mins

Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 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.

 
Most Helpful Critical Review
Apr 28, 2009

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 for an entree, better as an app.

 

10 Ratings

Oct 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.

 
May 01, 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.

 
Feb 01, 2010

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 uncooked shrimp with this. I also used prosciutto I had on hand with cooked shrimp which was good also. These needed to only warm through. I cooked all in the broiler second shelf from the top and watched carefully so it would not burn. Line a pan with foil and use a wire rack so the pancetta can drip down. The recipe makes ample sauce for later use as a great dressing for a spinach salad with the shrimp tossed over it. Next time I'll try just the Chipotle sauce on the salad as I like spicy things.

 
Apr 29, 2012

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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