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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.
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