Last night, Rick and I had planned on grilling out, but instead, we decided to stay indoors. It's starting to get darker earlier and a wee bit cooler, too. I wanted to do something with some shrimp that I needed to use, and I was also leaning towards doing something with the canned chipotle peppers that I've had in pantry for a while. After browsing foodnetwork.com and myrecipes.com, I decided to wrap my shrimp with bacon and broil them. For the dipping sauce, I wanted to make something similar to the chipotle ranch sauce that they have Longhorn. Man, I miss that stuff. By combining ranch dressing, light sour cream, and a little bit of the chipotle peppers, I made an awesome sauce! Rick loved it, and I can see us having this one again! By using a pound of shrimp and a whole package of bacon, we had enough to enjoy tonight, too! Here's what we did...
Bacon Wrapped Shrimp with a Chipotle Ranch Dipping Sauce
1 pound 21-25 count shrimp, peel and deveined
1 package of low sodium bacon
5 Bamboo skewers
1/4 cup lite sour cream
1 cup ranch dressing
1 1/2 tablespoons diced chipotle peppers from a can with adobo
Soak the bamboo skewers in water for 30 minutes. While the skewers are soaking, combine the sour cream, ranch dressing, and chipotle peppers in a bowl and mix. Cover and refrigerate until time to serve.
Preheat broiler (or grill if grilling). Take the bacon and cut all the pieces in half. Cook the bacon in a large pan until halfway cooked. Wrap the bacon around the middle of each shrimp and skewer. Place 5 shrimp on each skewer.
Broil (on a foil lined baking sheet) or grill for 5 minutes per side until shrimp is done. Serve with sauce and enjoy!