Pancetta Wrapped Shrimp With Chipotle Vinaigrette And Cilantro Oil

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

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.

cilantro, canola oil, honey, lime juice, salt, pepper, adobo sauce, lemon juice, rice vinegar, clove garlic, canola oil, salt, shrimp, pancetta

Taken from www.allrecipes.com/recipe/50761/pancetta-wrapped-shrimp-with-chipotle-vinaigrette-and-cilantro-oil/ (may not work)