- ½ cup apricot preserves
- 2 tablespoons apricot nectar
- ¼ teaspoon ground chipotle powder
- 12 uncooked large shrimp, peeled and deveined
- 6 slices Canadian bacon, halved
In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving. Thread shrimp and bacon onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.