Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce

Photo by lilangel s.
Adapted from foodnetwork.com

PREP TIME

25

minutes

TOTAL TIME

49

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

49

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 20

    strips bacon (about 12 ounces)

  • 20

    medium-large shrimp, shelled and deveined (about 1 pound)

  • 1/2

    cup barbecue sauce

  • 1/4

    cup canola oil

  • 3

    tablespoons lemon juice

  • 1

    teaspoon dijon mustard

  • 3

    tablespoons chopped chipotles in adobo sauce

  • 1/2

    teaspoon red pepper flakes

  • 1/4

    teaspoon cayenne pepper

  • Freshly ground pepper

Directions

1) Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler. 2) Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer. 3) Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping. 4) Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

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