30 minute meal
makes 16-20 shrimp
1lb jumbo 16/20-count raw shrimp, tails on, peeled and deveined
8 slices bacon (not thick-cut)
For the BBQ seasoning mix:
2 teaspoons smoked paprika
1-1/2 teaspoons salt
1 teaspoon brown sugar
1 teaspoon pepper
For the Chimichurri Dipping Sauce:
1 bunch fresh flat-leaf parsley, stems removed
1/2 bunch cilantro, stems removed
3 Tablespoons fresh lemon juice
3 cloves garlic, smashed
1/2 teaspoon dried oregano leaves
1/4 teaspoon cumin
salt and pepper
6 Tablespoons extra virgin olive oil
Pat shrimp very dry between layers of paper towels then set aside. Slice bacon into thirds then set aside. Combine ingredients for BBQ seasoning mix in a small bowl then set aside. Preheat oven to 450 degrees then line a baking sheet with foil and place a cooling on top, and then spray with nonstick spray. Set aside.
Sprinkle each shrimp with the BBQ seasoning mix on both sides then wrap a piece of bacon around the center and place seam side down on the cooling rack. Continue with remaining ingredients. Bake shrimp for 13-15 minutes, rotating pan halfway through, until bacon is crisp and shrimp are cooked through.
While bacon is baking, combine all ingredients for the Chimichurri Dipping Sauce, except for the oil, in a food processor then process until herbs are finely chopped. With the processor running, slowly stream in extra virgin olive oil and run until sauce is smooth. Serve shrimp hot or warm with the dipping sauce.
Serve extra Chimichurri with sauteed or grilled meats – nothing is off limits!
Original post: http://iowagirleats.com/2015/12/14/bacon-wrapped-bbq-shrimp-with-chimichurri-dipping-sauce/