Bacon-wrapped shrimp is always a big hit at my parties. I like to serve mine with a little bit of heat and tang. This recipe is easy to prepare, which makes it an amazing appetizer in my book!
—SUZANNE FORSBERG MANTECA, CA
PREP: 30 MIN. • GRILL: 10 MIN. • MAKES: 20 APPETIZERS (1 CUP SAUCE)
1/2 cup whole-berry cranberry sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
2 chipotle peppers in adobo sauce, chopped
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
10 bacon strips
20 uncooked jumbo shrimp, peeled and deveined (tails on)
1. For sauce, place the first eight ingredients in a blender; cover and blend for 30 seconds or until smooth. Transfer to a small bowl; cover and refrigerate until serving.
2. Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Wrap a piece of bacon around each shrimp; thread onto metal or soaked wooden skewers.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and bacon is crisp. Serve with dipping sauce.