In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro.
Add the puree to a nonstick skillet and heat until the sauce bubbles.
Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times.
Top with 1 bacon wrapped shrimp per serving.
Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature.
Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Al Anderson Jr., Broadway Brewhouse and Mojo Grill
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