Photo c. foodblogchef 2020
Copy and paste to print the recipe.
BACON WRAPPED BARBECUE SHRIMP
4 servings
Ingredients:
12 large shrimp (I used 13-15 count)
6 slices of bacon
Bourbon Barbecue Sauce (or your favorite bottled brand)
4 bamboo skewers
Preparation:
1. Soak the bamboo skewers
2. Make the Bourbon Barbecue Sauce:
1/2 cups ketchup
1/4 cup Bourbon
1/6 cup apple cider vinegar
1/2 cup molasses
1/2 cup brown sugar
1 tablespoons yellow or brown mustard
1/2 shallot or 1/2 tablespoon onion powder
1 cloves garlic or 1 tablespoon garlic powder
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
1/4 teaspoon chipotle (or ancho) chili powder
1 tablespoon Worcestershire
1 Bay Leaf
1. Saute shallot and garlic.
2. Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool.
3. Store in an airtight container and refrigerate. Sauce is better if allowed to sit for a day. Sauce will keep refrigerated for about 10 days.
3. Precook the bacon: it should be cooked to the point just before it becomes crispy. Cut each strip in half so you have 12 halves.
4. Toss the shrimp in a bowl to coat with barbecue sauce and refrigerate for at least ½ hour.
5. Wrap each shrimp with a piece of bacon and thread onto a skewer so the skewer is holding the bacon in place on the shrimp; 3 shrimp per skewer.
6. Heat your grill to medium-hot; oil the grates.
7. Brush each bacon-shrimp skewer with barbecue sauce and place on a medium hot grill; cook for about 2-3 minutes per side depending on the size of your shrimp