Grilled Shrimp, Bacon, and Pineapple with Carrot-Chipotle Glaze
Who can resist the combination of naturally sweet seafood and salty smoked bacon? I've never been able to since I had my first bacon-wrapped scallop brochette years ago. This version, which substitutes shrimp for scallops, also includes pineapple, a perfect match for the other ingredients; the syrup "marries" everything.
Serve this one with jasmine rice.
12 bacon slices
12 jumbo shrimp, partially peeled and butterflied
1 small pineapple, peeled, cored, and cut into1-inch dice
Kosher salt and freshly ground black pepper to taste
6 cups cooked jasmine rice
1/4 cup Carrot-Chipotle Syrup
2 tablespoons chopped chives (optional)
Eight 5-inch wooden skewers, soaked in water for 1 hour
- Prepare an outdoor grill and heat to hot. Alternatively, preheat the broiler.
- Lay the bacon on your work surface. Place a shrimp on each slice toward the top. Curl each shrimp around a pineapple chunk, then roll it tightly in the bacon. Skewer the shrimp with 2 parallel skewers through the head and tail, placing 3 shrimp on each pair of skewers. Repeat to make 3 more skewers. Season the wrapped shrimp lightly with salt and pepper. If using an outdoor grill, spray the grid with nonstick cooking spray. If using a broiler, cover the pan and insertion with foil for easy cleanup. Grill or broil the shrimp until the bacon is brown and crispy and the shrimp are cooked through, turning once, 5 to 6 minutes total.
- Mound the rice on 4 dinner plates and top each with a skewer. Drizzle the syrup over the shrimp and around the plate, garnish with chives, if using, and serve.