When I first tasted one of these shrimp, all I could think was “where is the heat from the chipotle?” while I was chewing. Then, after a few chomps, the tangy lime and subtle heat hit when I swallowed. I was surprised at the last minute kick! This would pair great with a white wine.
Adapted from SimplyRecipes.com
- 12 large raw shrimp, peeled and deveined
- 2 T olive oil
- zest from 1 lime
- juice from 1 lime (about 2 T)
- 1/4 tsp chipotle powder (more or less to taste, if you don’t have chipotle on hand, a combination of chili powder and crushed red pepper flake works well)
- 6 strips thin bacon, cut in half
- skewers for grilling or toothpicks if using the oven
In a small bowl, mix together lime zest, lime juice, olive oil, and chipotle powder. Add the shrimp and make sure each piece is well coated.
Take the cut bacon, stretch them until they are long and thin. Spread them over some paper towel on a microwave-safe plate. Cover with another layer of paper towel and microwave on high for about one and a half minutes or until the bacon fat begins to melt. You want the bacon to still be pliable. Prepare the grill on high direct heat if you choose to grill the shrimp, if not, preheat the oven to 450 degrees F.
Working one at at time, wrap half a piece of microwaved bacon around each piece of shrimp, being sure to try to cover all of the shrimp. If you are grilling, thread the shrimp on long, flat skewers. If you are using the oven, secure the bacon onto the shrimp with toothpicks. Place the shrimp on a slotted baking pan. Brush the remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
Grill uncovered for 5-7 minutes on each side or bake in the oven for 10-14 minutes, until the shrimp is pink and the bacon is crisp.