Grilled Bacon Wrapped Orange-Chipotle Shrimp

It has been so unbelievably hot here lately that I've had no desire to cook indoors or outdoors. I was trying to find a recipe where my outside grilling was at a minimum, and of course, I found this excellent recipe that, yes, it is also bacon-themed! Wrapping shrimp in bacon is a very common recipe and quite easy, just make sure wrap each shrimp in half of a bacon piece this way your shrimps won’t overcook and get tough. Seriously, my friend, this is all we ate while sipping super cold Amstel Lights and sitting in front of a fan that we set to go at 90 miles per hour. Stay cool!

INGREDIENTS (makes 12 jumbolicious scrimps)

• 12 jumbo, raw, peeled and deveined shrimp
• 2 Tbsp grapeseed oil or olive oil
• 1 teaspoon orange zest
• 2 Tablespoons fresh orange juice
• 1/2 teaspoon chipotle powder (or to taste)
• Pinch of kosher salt
• 6 strips thin bacon cut in half (12 pieces)
• Skewers

DIRECTIONS

In a medium bowl, combine the oil, orange zest, orange juice, chipotle powder and salt. Add the shrimp and make sure it is all well coated. Set aside in the fridge for 5 to 10 minutes.

When you are ready, run outside and turn on your grill on high, for direct heat, then run back into house. Take a zip of your beer and take a breather.

After 10 or so minutes, wrap a half piece of bacon around each piece of shrimp, then thread the shrimp onto skewers, preferably the long, flat ones or metal skewers. You can also use bamboo, but make sure you soak them in water for at least a half hour first. Drizzle the remaining marinade over the shrimp.

Now, with all your shrimps wrapped in bacon, quickly take them outside to your hot grill and grill uncovered for 5 to 7 minutes on each side, until shrimp is pink and the bacon is crisp. Make sure you take a cold beverage with you because these will be the hottest 14 minutes of your life. When shrimp is done, run back in and enjoy them with your life-partner...