Bacon Wrapped Prawns


Yield: 8 bacon wrapped prawns (2-3 people)


8 ea. Size 13/15 shrimp, peeled and deveined with the tail on
8 ea. Bacon slices
4 ea. Medium wood skewers, soaked in hot water
1 ea. Chipotle pepper, with sauce
2 cups Favorite BBQ sauce
1⁄4 head Green cabbage, finely shredded
1 cup Fresh pineapple, diced small
1 ea. Red bell pepper, diced small
1⁄2 ea. Small red onion, diced small
1⁄2 bunch Cilantro, chopped
1⁄4 cup Lemon juice
2 tbsp. Chili powder (preferably ancho chili powder)
3 tsp. Cayenne pepper
1 tbsp. Ground cumin
• Start by making sure the shrimp are completely deveined. Cut 1⁄4 off of the bacon and use for something else. Wrap one piece of bacon around one shrimp, and place on the hot water-soaked skewer, making sure it keeps the bacon in place on the shrimp. For best results, refrigerate the bacon wrapped prawns on the skewer 3 hours before you grill them to let the bacon set.
• In a blender, add the BBQ sauce and the chipotle pepper and mix until very smooth. Make your salsa by combining the shredded cabbage, pineapple, bell pepper, onion, cilantro, lemon juice, and spices together. You can omit the cayenne pepper or add more, depending on your tastes. Season with salt and pepper.
• Preheat a grill to medium heat. Rub the prawn skewers with olive oil, or use a nonstick cooking spray. Grill them on one side until the bacon crisps up and there are grill marks, about 4 minutes. Turn over and repeat this process. Test to make sure they are done by feeling the prawn and making sure they are firm and the bacon is crispy.
• Lay a little cabbage-pineapple salsa on a plate and fan the prawns around it, or stack them up depending on your liking. To finish, drizzle a little BBQ sauce on top of the prawns.

5736 E. Rancho Manyana Blvd. , Cave Creek, AZ, 85331