Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce
Difficulty: Easy
Servings: 6
Nutritional Information per Serving (1 of 6 servings): Calories 438, Total Fat 33 g, Saturated Fat 8 g, Carbohydrates 12 g, Dietary Fiber 0 g, Sugar 9 g, Protein 23 g, Cholesterol 228 mg, Sodium 1337 mg
Total Time: 49 min
Preparation Time: 25 min
Cooking Time: 24 min
- 20 strips bacon (approximately 12 ounces)
- 20 medium-large shrimp, peeled 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 black pepper
- Soak 5 to 8 bamboo skewers in water for roughly 20 minutes to prevent burning on the grill or under the broiler.
- Meanwhile, cook bacon in a large skillet until it is halfway cooked (around 4 minutes). Drain on paper towels and allow to cool. Wrap each shrimp with a bacon strip around its middle, then secure it by skewering through the point where the ends of the bacon meet. Thread 3 to 5 shrimp per bamboo skewer.
- In a blender, combine barbecue sauce, canola oil, lemon juice, Dijon mustard, chipotles in adobo, red pepper flakes, cayenne, and 1/4 teaspoon freshly ground black pepper. Reserve half of this sauce for dipping.
- Preheat your grill, grill pan, or broiler. If broiling, use a foil-lined baking sheet. Grill or broil the shrimp for about 5 minutes, basting them with the sauce once they start to turn pink. Flip the shrimp, baste again, and grill or broil for about 4 more minutes until just cooked through. Serve with the remaining sauce.
Photograph by James Baigrie
Recipe courtesy of Guy Fieri for Recipe Iseasy Magazine
