INGREDIENTS:
12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder (or more to taste)
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)
HOW TO PREPARE:
1. Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder.
2. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
3. Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate.
4. Cover with another layer of paper towel.
5. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.
6. Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
7. Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp.
*** If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier).
*** If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect.
*** If you are using the oven,secure each the bacon onto the shrimp with toothpicks.
8. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning).
9. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
10. Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
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Recipe and reference posted accordingly and shared from: http://www.paleofood.com
This recipe is posted by Elise to SimplyRecipes
