Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce
Guy prepares bacon-wrapped shrimp skewers for "the big game."
Ingredients
- 20strips bacon (about 12 ounces)
- 20medium-large shrimp, shelled and deveined (about 1 pound)
- ½ cupbarbecue sauce
- ¼ cupcanola oil
- 3 tablespoonslemon juice
- 1 teaspoondijon mustard
- 3 tablespoonschopped chipotles in adobo sauce
- ½ teaspoonred pepper flakes
- ¼ teaspooncayenne 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.