Thursday, September 16, 2010

Bacon Wrapped Shrimp with Chipotle Barbecue Sauce

This is the best way to eat shrimp! After eating these, you won’t want to eat shrimp any other way. The barbeque sauce is so good and has just the amount of spices so that it isn’t too hot, but has just enough bite for a hint of after burn. It’s shrimply delicious!

Bacon Wrapped Shrimp with Chipotle Barbecue Sauce

20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
½ cup barbecue sauce
¼ cup canola oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
Freshly ground pepper

Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.

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.

Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and ¼ teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.

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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