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Recipe of the month:
Grilled Bacon Wrapped Shrimp with Chipotle BBQ
10 strips bacon (~12 oz) 20 medium-large shrimp ½ cup barbecue sauce 3 Tbs chopped chipotles in adobo sauce Or use Kraft Sweet & Spicy chipotle BBQ Sauce
¼ cup canola oil 3 Tbs lemon juice 1 tsp Dijon mustard Depending on how much heat you want, vary the following: ½ tsp red pepper flakes ¼ teaspoon cayenne pepper Freshly ground pepper
Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill. Meanwhile, cut bacon in half, cook the bacon on a foil lined cookie sheet at 400 for about 5 minutes until halfway done. While still warm (but you can handle) 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, or individually on toothpicks.
Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and ¼ teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
Preheat grill 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 cooked through, about 4 more minutes. Serve with extra sauce.
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