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Fish | |
| 8 ounces bacon 20 shrimp, 21/25 count, peeled and deveined ½ cup BBQ sauce ¼ cup canola oil 3 tablespoons chipotle in adobo 3 tablespoons lemon juice 1 tablespoon Dijon mustard ½ teaspoon red chili flakes ¼ teaspoon black pepper, fresh ground ¼ teaspoon cayenne pepper, ground | |
| Soak the bamboo skewers in water to keep from burning during grilling. Partially cook the bacon, cut in half, and let cool on paper towels. Wrap the bacon around the shrimp and skewer through the point where the bacon ends, to keep from unraveling, about 3 to 5 shrimp per skewer. Combine the BBQ Sauce, oil, chipotle, lemon juice, mustard, chili flakes, black pepper and cayenne in a blender and puree. Separate the sauce, half for basting and half for dipping. Cook the shrimp on the grill over medium heat. When the shrimp begin to turn pink, begin basting with the sauce. Grill until bacon is crisp and shrimp is cooked through. Serve with remaining sauce. | |
Unrated | |
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