Bacon Wrapped Shrimp

This isn't my recipe, I usually don't follow a recipe for bacon wrapped shrimp, but this caught my eye and it seemed close enough to what I do when preparing the dish, I thought I would share it. As long as you remember that neither shrimp nor bacon is very strong flavor wise, you can experiment all you want with spices that won't overpower the dish.

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

6 strips thin bacon, cut in half (12 pieces)

Skewers (for grilling) or toothpicks (for oven)

1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

2 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

3 Working one at a time, wrap a half piece of 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. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

4 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.

Makes 12 pieces.