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Firecracker Shrimp with Cranpotle Dipping Sauce

You'll find bacon wrapped shrimp is always a big hit at parties. I like mine with a little bit of heat and tang. I love this recipe it's so simple to create an amazing appetizer.—Suzanne Forsberg, Manteca, California

20 ServingsPrep: 30 min. Grill: 10 min.

Ingredients

1/2 cup whole-berry cranberry sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
2 chipotle peppers in adobo sauce, chopped
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
10 bacon strips
20 uncooked jumbo shrimp, peeled and deveined (tails on)

Directions

For sauce, place the first eight ingredients in a blender; cover and
blend for 30 seconds or until smooth. Transfer to a small bowl;
cover and refrigerate until serving.
Cut each bacon strip in half widthwise. In a large skillet, cook
bacon over medium heat until partially cooked but not crisp. Remove
to paper towels to drain. Wrap a piece of bacon around each shrimp;
thread onto metal or soaked wooden skewers.
Moisten a paper towel with cooking oil; using long-handled tongs,
lightly coat the grill rack. Grill, covered, over medium heat or
broil 4 in. from the heat for 3-5 minutes on each side or until

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Firecracker Shrimp with Cranpotle Dipping Sauce (continued)

Directions (continued)

shrimp turn pink and bacon is crisp. Serve with dipping sauce.
Yield: 20 appetizers (1 cup sauce).

Nutrition Facts: 1 shrimp with 2-1/4 teaspoons sauce equals 110 calories, 8 g fat (2 g saturated fat), 39 mg cholesterol, 142 mg sodium, 3 g carbohydrate, trace fiber, 5 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.