Chipotle Chicken Kabobs and adapt it for shrimp.
The bacon was a spur of the moment addition and it was a great one. I only shared a few bites with my kids and they went nuts over this shrimp. Next time, and anytime I'm making this for a main dish, I'll be doubling or tripling the recipe. We made a few of the shrimp kabobs without bacon and they were every bit as delicious as their bacon-wrapped version.
COOK'S NOTE: Soak the wooden skewers in water for at least 15 minutes before threading the shrimp onto them. Do as I say and not as I did, forgetting to soak the skewers led to mostly charred and broken skewers last time we made these shrimp.
Bacon Wrapped Chipotle Shrimp Kabobs
recipe lightly adapted from Chipotle Chicken Skewers
Yield: 2-3 servings
1/4 cup light olive oil
juice of 1 lime, about 2 tablespoon's worth
1/2 chipotle pepper in adobo sauce, seeded and minced
1 cloves garlic, minced
1 1/2 teaspoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
4 - 6 slices of bacon, each slice cut into 3 equal pieces
1 pound medium-large raw shrimp, peeled and deveined, tails left on
Avocado Cream Sauce for serving
Combine all of the marinade ingredients in a small bowl and whisk together. Place the shrimp in an airtight container or a large ziploc bag. Pour the marinade over the shrimp and seal the bag or container. Turn over a few times to ensure that everything is well coated. Allow the shrimp to marinate for 30 minutes.
When almost ready to grill, soak wooden skewers in water for 15 minutes before wrapping each shrimp in a piece of bacon and threading the shrimp onto the skewers. Heat the grill to medium high and generously oil the grates to prevent the meat from sticking. Place the kabobs on the grill and let cook, turning once or twice, until the shrimp turns pink and the bacon is cooked through. Serve the shrimp kebabs with Avocado Cream Sauce. Enjoy!
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