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Chipotle Lime Bacon-Wrapped Shrimp Recipe

When I put the call out a few weeks ago for July 4th grilling suggestions,
Simply Recipes reader Chuck mentioned bacon-wrapped shrimp. I'm sure
this is a standard fare for many of you, but I can't remember ever
eating bacon-wrapped shrimp, let alone making it. But boy, it sounds
good, doesn't it? Wonderfully indulgent. You actually don't need
anything beyond some good quality jumbo shrimp and bacon; they were
perfectly delicious paired on their own the first time I made them.
That said, dressing them up a bit with some lime juice and chipotle
seasoning adds some fun layers of flavor (think Remy in Ratatouille when he starts combining foods).

12 large, raw, peeled and deveined shrimp

2 Tbsp olive oil

Zest from 1 lime

Juice from one lime (about 2 Tbsp)

1/4 teaspoon chipotle powder

6 strips thin bacon, cut in half (12 pieces)

Skewers (for grilling) or toothpicks (for oven)

1 Mix together in a small bowl the lime zest, lime juice,
olive oil, and chipotle powder. Put the shrimp in the lime chipotle
mixture; make sure each piece is well coated.

2 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

3 Working one at a time, wrap a half piece of bacon around
each piece of shrimp. If you are grilling, thread the shrimp onto long,
flat skewers (flat skewers make turning the shrimp on the grill
easier). If you don't have flat skewers, I've used two thin bamboo
skewers (soaked in water for 30 minutes beforehand) to the same effect.
If you are using the oven, secure each the bacon onto the shrimp with
toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan
(lined with foil inside for easy cleaning). Brush remaining lime
chipotle mixture on the outside of the bacon-wrapped shrimp.

4 Grill uncovered for 5 to 7 minutes on each side, or bake in
the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Makes 12 pieces.

Courtesy of Simply Recipes

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