Firecracker Shrimp with Cranpotle Dipping Sauce

Name: Firecracker Shrimp with Cranpotle Dipping Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 20 appetizers (1 cup sauce).
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)

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

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 shrimp turn pink and bacon is crisp. Serve with dipping sauce.

Nutrition Facts

1 shrimp with 2-1/4 teaspoons sauce: 110 calories, 8g fat (2g saturated fat), 39mg cholesterol, 142mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 5g protein.