Guy Fieri took a break from “Diners, Drive-ins and Dives” (one of Katie’s favorite shows!) to sizzle up a plate featuring the birthday girl’s favorite food group: bacon.
Serving Size: 6
Prep Time: 25 minutes
Cook Time: 24 minutes
20 bacon strips (about 12 ounces)
20 medium-large shrimp (about 1 pound) shelled and de-veined
1/2 cup barbecue sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Freshly ground pepper
- 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.