Bacon-Wrapped Prawns with Chipotle Dipping Sauce

Jason Thompson: OtterBox Sustaining Engineer

Once upon a time, The Sales Team at OtterBox came up with a novel idea: The "BBQ Bowl". Any employee who wished to participate needed only to bring in their most intense, most DELICIOUS BBQ recipe to share with the group. The winner was Jason Thompson, our Sustaining Engineer, who brought in these heavenly bacon-wrapped shrimp skewers with an AMAZING chipotle dipping sauce. They were SO good that we decided to share the recipe with all of our Otter buddies! Note: Make extra sauce to use when grilling chicken, burgers, steaks and more! It's probably even good on ice cream-- but don't take our word for it.

Ingredients

  • 20 strips of 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

Directions

Bacon-Wrapped Shrimp Skewers

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.