Firecracker Shrimp with Cranpotle Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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You'll find bacon wrapped shrimp is always a big hit at parties. I like mine with a little bit of heat and tang. I love this recipe it's so simple to create an amazing appetizer.—Suzanne Forsberg, Manteca, California Ingredients:
1/2 cup whole-berry cranberry sauce |
1/4 cup canola oil |
3 tablespoons lemon juice |
1 teaspoon dijon mustard |
2 chipotle peppers in adobo sauce, chopped |
1 garlic clove, minced |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon cayenne pepper |
10 bacon strips |
20 uncooked jumbo shrimp, peeled and deveined (tails on) |
Directions:
1. For sauce, place the first eight ingredients in a blender; cover and blend for 30 seconds or until smooth. Transfer to a small bowl; cover and refrigerate until serving.
2. Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Wrap a piece of bacon around each shrimp; thread onto metal or soaked wooden skewers.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and bacon is crisp. Serve with dipping sauce. Yield: 20 appetizers (1 cup sauce).
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