Prep Time: 50 minutes
Cook Time: 10 minutes

Ingredients:
8 oz – Bacon
20 each – Shrimp 21/25 count, peeled & deveined
½ cup – BBQ Sauce
¼ cup – Canola Oil
3 tbls – Chipotle in Adobo
3 tbls – Lemon Juice
1 tbls – Dijon Mustard
½ tsp – Red Chili Flakes
¼ tsp – Black Pepper, fresh ground
¼ tsp – Cayenne Pepper, ground

Preparation & Serving:

1. Soak the bamboo skewers in water to keep from burning during grilling.

2. Partially cook the bacon, cut in half and let cool on paper towels.

3. Wrap the bacon around the shrimp and skewer through the point where the bacon ends to keep from unraveling. 3-5 per skewer.

4. Combine the BBQ Sauce, oil, chipotle, lemon juice, mustard, chili flakes, black pepper and cayenne in a blender and puree.

5. Separate the sauce, half for basting and half for dipping.

6. Cook the shrimp on the grill over medium heat. When the shrimp begin to turn pink, begin basting with the sauce.

7. Serve with remaining sauce.