Recipe Background
Wrapped-In-Love Shrimp combines bacon and shrimp for a party-ready skewer.
The very first time I made this 'Wrapped-In-Love Shrimp,' I was celebrating my sister's engagement. Family gatherings were always bustling affairs, with a mix of laughter and playful jostling, but this one felt special. I knew I wanted to serve something memorable that could be shared easily and appeal to everyone's taste buds. With a pack of bacon in one hand and a bag of shrimp in the other, the vision of this dish came alive. Wrapping the shrimp in bacon felt almost symbolic—like the intertwining of lives. A splash of lemon juice added brightness, while a hint of cayenne introduced a playful kick, much like the teasing amongst our family members.
Of course, when you're cooking under the curious eye of relatives, little tips make a big difference. I discovered that slightly pre-cooking the bacon ensured a perfect crisp finish when grilled. It also meant that the shrimp wouldn't be overdone—a key point when you're aiming for juicy bites. Trying out different basting techniques, I found that holding back some sauce for dipping kept things lively at the table. Watching my sister's face light up when she first bit into the shrimp wrapped in that smoky, spicy embrace was pure joy. This dish became a celebration in itself, a culinary echo of love and unity.
Ingredients
For the shrimp:
- 8 ounces bacon
- 20 shrimp shelled and deveined
For the sauce:
- 1/2 cup barbecue sauce
- 1/4 cup canola oil
- 3 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon red chile flakes
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
Directions
- Preheat the grill to medium heat.
- Soak the bamboo skewers in water.
- In a large skillet over medium heat, add the bacon and cook until it is partially done, about 1-2 minutes per side.
- Transfer the bacon to a paper-towel-lined plate.
- Tightly wrap the cooked bacon around the shrimp and add them to a skewer at the point where the ends of the bacon meet, about 3-5 shrimp per skewer.
- In a blender, add the barbecue sauce, the canola oil, the chipotle peppers in adobo, the lemon juice, the Dijon mustard, the chile flakes, the black pepper, and the cayenne pepper and purée until well combined.
- Divide the sauce into two bowls, one for basting and one for dipping.
- Add the bacon-wrapped shrimp skewers to the grill and cook until the shrimp begins to turn pink.
- Baste both sides of the bacon-wrapped shrimp skewers with the sauce and then cook until the sauce is heated through, about 1 minute. Be careful not to overcook.
- Serve the bacon-wrapped shrimp skewers with the remaining sauce.
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