I'd tell you to stop drooling all over your keyboard, but I won't ask the impossible.
Bacon Wrapped Chipotle Shrimp
Does your shrimp taste too shrimpy? Was that pun a terrible joke to open an introduction with? The answer to both of those questions is yes. Never fear, where tasteless seafood and humor fail, Bacon Wrapped Chipotle Shrimp succeeds. Been a while since you felt like a winner? Because you’re not eating this, right now, you’re too busy reading. Stop reading this introduction. Start cooking. Now.
Ingredients
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20 strips bacon
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20 medium-large shrimp, shelled and deveined (about 1 pound)
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1/2 cup favorite barbecue sauce
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1/4 cup canola oil
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3 tablespoons lime juice
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1 teaspoon Dijon mustard
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3 tablespoons chopped chipotles in adobo sauce
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1/2 teaspoon red pepper flakes
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1/4 teaspoon cayenne pepper
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Black pepper
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Bamboo skewers
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Large skillet
- Foil-lined baking sheet
“Directions”
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Soak 6 bamboo skewers in water for about 20 minutes to keep them from burning under the broiler.
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Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels.
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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.
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Thread 3 to 4 shrimp on each bamboo skewer.
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Puree the barbecue sauce, oil, lime juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon black pepper in a blender. Set aside half of the sauce for dipping.
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Preheat broiler. Broil shrimp on foil-lined baking sheet for 5 minutes, basting with the sauce once they begin to turn pink.
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Flip, baste again and broil until just cooked through, about 4 more minutes. Serve with extra sauce.
- Try to eat them all at once without stabbing yourself with a bamboo skewer. Do not share.
(Image credit)
Serves: 5-6 (or 1)
Time: 1 hour
Difficulty: Intermediate
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