Bacon Wrapped Shrimp Kabobs With Orange Chipotle Sauce Recipes

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BACON-WRAPPED SHRIMP KABOBS WITH ORANGE-CHIPOTLE SAUCE



Bacon-Wrapped Shrimp Kabobs with Orange-Chipotle Sauce image

Bring Bacon-Wrapped Shrimp Kabobs with Orange-Chipotle Sauce to your next summertime event! These bacon-wrapped shrimp kabobs are sure to please!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 12 servings, 1 kabob each

Number Of Ingredients 5

1/2 cup orange marmalade
3 Tbsp. water
1 Tbsp. chopped canned chipotle peppers in adobo sauce
12 slices OSCAR MAYER Bacon
36 uncooked deveined peeled medium shrimp (1-1/4 lb.)

Steps:

  • Heat grill to medium-high heat.
  • Mix first 3 ingredients until blended; set aside. Place bacon slices on microwaveable plate; cover with paper towel. Microwave on HIGH 4 min. or until partially cooked. (Bacon will be slightly limp.) Drain bacon; cool slightly.
  • Thread 1 bacon slice and 3 shrimp onto each of 12 skewers, placing shrimp between folds of bacon.
  • Reserve half the sauce. Grill kabobs 5 to 6 min. or until bacon and shrimp are done, brushing with remaining sauce for the last 2 min. Warm reserved sauce; serve with kabobs.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 90 mg, Sodium 250 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 13 g

BACON-WRAPPED SHRIMP WITH CHIPOTLE BARBECUE SAUCE



Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 49m

Yield 6 servings

Number Of Ingredients 10

20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
1/2 cup barbecue sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Freshly ground pepper

Steps:

  • Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
  • Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. 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.
  • Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
  • Preheat a grill, grill pan 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 just cooked through, about 4 more minutes. Serve with extra sauce.

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