1 Video | Photo: Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce Recipe
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
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By MikeTX
on February 05, 2013
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I have been making this recipe for years and it's our favorite way to eat shrimp. I have seen people who hate spicy food just DEVOUR these. I have made them on a gas grill, charcoal grill, oven and even a rotisserie. They are delicious no matter what but I think they are best on a charcoal grill.
If you go that route be sure to set the coals to one side and put the shrimp on the other and watch em', the bacon will burn fast. I also use canned chipotle sauce instead of the whole peppers and this eliminates having to use a blender. Thinly sliced bacon will also allow you to skip precooking it. If your finished sauce is too spicy a little honey will smooth it right out.
I hardly ever review anything but had to say THANKS to Guy for this recipe. BTW: this recipe used to call for one tablespoon of dijon mustard, not sure why they changed it but that's how I make it and it's awesome.
By Kimberly$
on December 25, 2012
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I made this last night and they were amazing! Started off sweet, ended with a kick. Just too good! Even people who don't eat seafood were gobbling them down...literally (one person jumped up and down-no lie. I used Sweet Baby Ray's Honey Chipolte bbq, added 1 clove of pressed garlic and some honey, too. Also, I didnt have any dijon, but it didn't matter. This sauce packs the right kind of punch. DEFINITELY on the superbowl menu! Thanks, Guy!
By johnandcherrie
Davenport, IA
on August 26, 2012
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I made these several times for parties. They are always a hit. If you do not like them too spicy just add more bbq sauce.
Read all 57 reviews