Bacon Wrapped Shrimp Skewers
1 pineapple, peeled, cored and cut into 1-inch cubes
1 small red onion, cut into 1-inch squares
8 strips bacon, cut in half
16 large raw shrimp, peeled and deveined
1 cup Kenny’s Barbecue Sauce
2 Tbsp honey
1-2 Tbsp chipotle puree (to taste)
1/4 cup cilantro
1 lime, cut into wedges
Soak 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler. Meanwhile, preheat the grill.
Skewer alternately pineapple and onion. Next, wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 shrimp on each bamboo skewer.
Place skewers on grill that has been lightly seasoned with canola oil. Grill until bacon gets crispy and shrimp gets opaque. Also, brown the vegetables and fruits.
While food is grilling, mix barbecue sauce, honey and chipotle puree. Set aside half of the sauce for dipping. Brush skewers with sauce on each side with the sauce about 1 to 2 minutes before they are done.
Garnish with some cilantro and lime wedges.