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Bacon Wrapped BBQ Shrimp

April 11, 2017
Bacon Wrapped BBQ Shrimp

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

Instructions

Method:

  • Soak 5 to 8 bamboo skewers or several extra long cocktail picks in water for about 20 minutes to keep them from burning.
  • 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. If grilling and using skewers, thread 3 to 5 shrimp on each bamboo skewer. Or one shrimp on each cocktail pick.
  • 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.
  • Preheat a grill, pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 4 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 3-4 more minutes. Serve with extra reserved sauce.

Bacon Wrapped BBQ Shrimp

Click here to print the recipe for Shrimp Two Ways.

By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

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