Cummulative Rating Servings
Makes 4-6 servings. Difficulty
Easy
Ingredients
1/2 cup gf ketchup 2 Tablespoons gf soy sauce 2 Tablespoons dry white wine 1 Tablespoon lemon juice 1 Tablespoon brown sugar 2 teaspoons fresh ginger, minced 1 teaspoon gf dijon mustard 2 garlic cloves, minced 1/4 teaspoon chipotle powder Salt and freshly ground black pepper
1 1b. peeled & deveined large shrimp, (about 16-20 per pound) 10 slices of thinly sliced bacon, cut in half crosswise
Directions
In a 2 quart saucepan, combine the ketchup, soy sauce, white wine, lemon juice, brown sugar, ginger, dijon, garlic and chipotle powder. Bring mixture to a boil. Reduce heat and simmer for 15 minutes or until slightly reduced and thickened. Adjust seasonings to taste with salt and freshly ground black pepper.
Preheat the oven to 450°F. Arrange the bacon slices on a foil-lined baking sheet in a single layer. Bake in the oven until the bacon begins to brown on the bottom, about 5-8 minutes. Transfer the bacon to paper towels to drain.
When bacon is cool enough to handle, wrap 1 bacon strip around each shrimp and secure with a toothpick.
Lightly oil a grill rack and preheat the grill. Place the shrimp on the hot grill rack and baste top with the prepared sauce. Grill for about 2 minutes. Turn shrimp over and baste with remaining sauce. Grill for another 2 minutes. Transfer to a platter and serve.
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