Bacon-Wrapped Shrimp with a Chipotle Ranch Sauce

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

Ingredients

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

Directions

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!