EVERYTHING IS BETTER WITH BACON

Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce

Recipe courtesy Guy Fieri for Food Network Magazine

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

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 1/4 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.

Photograph by James Baigrie

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc