barbecued bacon-wrapped shrimp with chili-lime-rum glaze

You had me at bacon.

I first made this for my husband while we were dating, and he might try to convince you it’s the reason he married me (during my Bridal Shower Q&A game, this was his given answer for “favorite food”). Though it’s hard to go wrong with bacon, we’re both shrimp lovers as well. A happy version of surf and turf, the chewy bacon plus al dente shrimp texture makes such a good mouth feel combo. Though there’s multiple ways these could be cooked (baked, broiled, grilled)… I hope I can convince you that if you don’t own a barbecue, you SHOULD. Besides the charredness and grill marks that are only achievable through direct flame heat, there is little to no cleanup! Though opinions may differ, I’m also grateful not to have my house smelling like I liberally sprayed around a bacon scented air freshener for the next two days….

Anyways, when I was coming up with this recipe, I had my meat base of shrimp and bacon – but was looking for a glaze/sauce. In one of my cookbooks, I found a bourbon glaze with butter and brown sugar. Bourbon is not a liquor I stock in my cabinet, but I did have rum. I then made up the rest as I went along and this was the result. The only inspiration left over from that recipe is the Chili Powder. And so, “barbecued bacon-wrapped shrimp with chili-lime-rum glaze” was born.  I’m not good at naming things, apologies in advance for my future children.

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We usually have this as the main part of our meal, but it serves as a great appetizer as well! Adjust the ingredients to your taste preferences, though the chili powder acts somewhat as a thickening agent.

Ingredients and Tools

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This recipe serves two hungry people, but a responsible amount is 6-8 shrimp per person 🙂

  • 1 Lb. 16-20ct Shrimp, peeled and deveined, tails off
  • 10 strips of bacon, cut in half (…20 pieces total ≈ number of shrimp… you figured that part out)
  • 1 1/2 Tbsp Coconut Oil
  • 2 Tbsp Honey
  • 1 1/2 Tbsp Chili Powder
  • Juice of two Limes
  • 2 splashes Flavored Rum (Mango or Coconut)
  • barbecue
  • metal or soaked bamboo skewers

Procedure

  1. Wrap the bacon around the shrimp and thread onto a barbecue skewer. Repeat until no shrimp remain. Accordion fold any remaining bacon and fill up the skewers.
  2. In a microwave safe bowl, melt the coconut oil and honey together in the microwave. Zap it for about 30 sec, stir, and repeat. It just needs to be barely melted otherwise it’s too runny.
  3. Add the remaining ingredients to the mixture and whisk until blended.
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  4. Pour up to 1/3 of the sauce onto the bacon-wrapped shrimp. Reserve the remaining sauce for plating and serving.
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  5. Barbecue the skewers on medium direct heat until cooked through, turning once (about 6 minutes a side).

    Note – Be careful! The bacon grease can cause flare-ups. Keep a close eye on the skewers and rescue them from the flames if necessary

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    We have FIRE!

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  6. We’re all done! Plate the skewers and drizzle the remaining sauce over top
    *or* as I like to do, just serve the remaining sauce on the side.
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Yummmmm. Serves well with a salad, or as an appetizer.

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Bacon Wrapped Shrimp with Chili Glaze
Serves 2
Barbecued Shrimp skewers with chili-lime-rum glaze
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For the skewers
  1. 1 Lb shrimp, 16-20 ct, peeled and deveined with tails off
  2. 10 strips of bacon, cut in half
For the glaze
  1. 1 1/2 Tbsp Coconut Oil
  2. 2 Tbsp Honey
  3. 1 1/2 Tbsp Chili Powder
  4. Juice of 2 limes
  5. 1-2 oz Rum (Mango or Coconut flavored)
Tools
  1. barbecue
  2. water-soaked bamboo skewers or metal skewers
Instructions
  1. Wrap the bacon around the shrimp and thread onto a barbecue skewer. Repeat until no shrimp remain. Accordion fold any remaining bacon and fill up the skewers.
  2. In a microwave safe bowl, melt the coconut oil and honey together in the microwave. (30 sec on high then stir. Repeat until melted)
  3. Add the remaining ingredients to the mixture and whisk until blended. Test for flavor and consistency and adjust as needed.
  4. Pour up to 1/3 of the sauce onto the bacon-wrapped shrimp. Reserve the remaining sauce for plating and serving.
  5. Barbecue the skewers on medium direct heat until cooked through, turning once (about 6 minutes a side).
  6. Plate the skewers and drizzle the remaining sauce over top, or serve the remaining sauce on the side.
Notes
  1. When barbecuing, be aware of potential grease fires from the bacon.
Made With Abandon http://www.madewithabandon.com/

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