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Several people very kindly asked me if I would share the recipe for the Pineapple Bacon Shrimp with Raspberry Chipotle BBQ Sauce that my son and I served in Salado for the past two days. So here it is.
Thanks for looking.
Ingredients: One batch = approximately 30
30 Round toothpicks
One package (12 oz) Extra Thick
Bacon = approximately 10 strips of bacon
30 peeled, deveined shrimp – They should be 26-30 ct (per pound).
Fresh pineapple (don't need a lot -
can get some that is already sliced as opposed to a whole pineapple)
10 limes - or a pint of fresh-squeezed lime juice
Any BBQ sauce that is not sweet
Raspberry Chipotle sauce (available at Costco, Mango Habanero sauce at Costco works very well, too) – Mix 2/1 with the BBQ sauce<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Juice the limes and put the shrimp in the juice in a ziplock bag in the
refrigerator for at least 30 minutes
Cut each strip of bacon into 3 pieces of equal length. Wrap the bacon around a shrimp with a pineapple in the center and skewer it with a toothpick. THE LARGER THE PIECE OF PINEAPPLE THE BETTER
Cook on a grill, in a smoker or in an oven. The temperature needs to be between 275 and 350. The other keys to not having this fall apart are: 1) Use extra thick bacon, and 2) Make sure the cooking surface is non-adherent by spraying it with Pam, 3) Don't overcook the bacon to the point that it gets past "crisp" all the way to "crunchy".
Cook until the bacon is almost crisp. Apply the mixed BBQ sauce, then cook another 10 minutes or so.
THE CHALLENGE IS TO NOT HAVE IT FALL APART. ACTUALLY, THE BEST WAY TO HANDLE THEM ON THE OFF THE GRILL IS TO PICK THEM UP BY THE TOOTHPICKS.
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX