Bacon Wrapped Shrimp in Citrus Barbeque Sauce
We're big fans of Guy Fieri. We love his recipes, his outdoor kitchen, Diners, Drive-ins, and Dives, and especially his vintage Camaro. So it's no surprise that we love this recipe, because it combines two of our favorite things - bacon and barbeque sauce!
Guy's version uses all of the ingredients listed. We make our own barbeque sauce from scratch (of course!), and it contains what we think is a perfect mix of spice, heat, and sweet. We leave out the optional ingredients. But the addition of lemon juice and canola oil to our homemade barbeque sauce provides an excellent companion to the shrimp. They lighten the barbeque sauce so it doesn't overpower the shrimp, enabling the sauce to really bring out the flavor of the shrimp.
If you use store-bought barbeque sauce, try it with the optional ingredients. Don't be scared off by the chipotle pepper in adobo sauce. It provides just enough "kick" to the sauce without being too spicy.
- 20 shrimp, 21-25 count, shelled and deveined
- ½ pound bacon
- ½ cup BBQ sauce
- ¼ cup canola oil
- 3 tablespoons lemon juice
- 5 to 8 bamboo skewers
- ½ oz Dijon mustard
- 3 tablespoons chipotle pepper in adobo
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
Soak bamboo skewers in water to keep them from burning during grilling.
Preheat your oven to 400 degrees. Cut the bacon strips in half. Line a baking sheet with aluminum foil (to make clean up easier) and lay the bacon strips in the pan. Cook in the oven for about 6 minutes. Remove the bacon and it let cool.
Wrap one piece of bacon around top end of shrimp, and skewer with bamboo through the point where bacon ends meet to it keep from unraveling. You can skewer 2 shrimp on a small skewer to make one serving size, or 3 – 5 shrimp per skewer for larger skewer and larger appetites.
Combine the remaining ingredients in a blender and puree. Separate the sauce in half, one ½ for basting and the other for dipping.
Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, baste with barbeque sauce, then turn them over. Baste the other side with the sauce and continue cooking until shrimp is done cooking.