- Craig Claiborne born (1920)
- One 12-ounce package Applewood bacon
- 20 jumbo or U-15 shrimp, peeled and deveined
- 1 small pineapple
- 1/2 Cup tomato paste
- 3 chipotle peppers in adobo
- 2 Cups tomato juice
- 3 cloves garlic
- 1/4 yellow onion
- 1 Teaspoon kosher salt
- 2 ripe avocados, peeled and pitted
- 1 Tablespoon soybean oil
Bacon-wrapped shrimp gets a quick and easy Latin-inspired twist with a smoky chipotle sauce and a garnish of grilled pineapple coins and avocado balls. Bacon makes just about anything better, but it really infuses the shrimp with a richness that is second to none.
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Preheat the oven to 350 degrees.
Cut the bacon strips in half. Wrap each shrimp with a half slice of bacon. Set aside. Clean the pineapple and cut into ¼-inch slices from top to bottom.
Preheat the grill over medium heat. Grill the pineapple slices on both sides just until they obtain grill marks and let them cool.
Combine the tomato paste, chipotle peppers, tomato juice, garlic, onion, and salt in a blender and blend completely. With a small, round cookie cutter, cut the pineapple into circles. Set aside. With a melon baller, scoop out avocado balls. Set aside.
Heat the oil in a skillet over high heat and cook the bacon-wrapped shrimp for 1 minute. Flip and finish cooking the shrimp in the oven until cooked through the center, about 3 minutes.
In the center of a plate, spread the chipotle sauce. Remove the shrimp from the oven and arrange on the plate. Garnish with the grilled pineapple circles and avocado balls.