Ingredients
¼cupkosher salt,(Diamond Crystal), if using Morton’s kosher salt, use only 3 tbsp
¼cupsugar
4cupswater
1cupice
1lbshrimp,(12 to 20 count), raw, peeled and deveined, tail on
2tbspextra virgin olive oil
1lime,zested
2tbsplime juice
½tspchipotle powder,or chili powder, less or more to taste
10strips thin bacon,cut in half, half as many pieces of bacon as there are shrimp
Preparation
Brine the shrimp (optional, but recommended): Whisk the salt, sugar, and water until the salt and sugar dissolve. Add the ice and the shrimp, and let sit for 30 minutes (no longer). Remove the shrimp from the brine.
Prepare grill on high, direct heat (if grilling), or preheat the oven to 400 degrees F. If grilling and using thin bamboo or wood skewers, soak them in water first for 30 minutes.
Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Stir the shrimp into the lime chipotle mixture; make sure each piece is well coated.
Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel.
Microwave on high for about 1½ to 2 minutes until the bacon fat begins to melt, but the bacon is still somewhat pliable.
Working one at a time, wrap a half piece of partially cooked bacon around each piece of shrimp.
If grilling, thread the shrimp onto skewers. If using the oven, secure each of the bacon onto the shrimp with toothpicks.
Place the bacon-wrapped shrimp on a foil-lined baking pan. Brush the remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
Grill uncovered for 3 minutes on each side (less or more time depending on the heat of the grill), or bake in the 400 degrees F oven for 8 to 11 minutes, or until the bacon is lightly browned and the shrimp is cooked through.
