Bacon-wrapped prawns with chipotle BBQ sauce

Cover your prawns in a blanket of bacon the coat in a special chipotle sauce.
  • 20 large prawns, 21–25 count, shelled, deviened
  • 225g bacon rashers
  • 120ml BBQ sauce
  • 60ml vegetable oil
  • 3 tbsp lemon juice
  • 20g Dijon mustard
  • 3 tbsp chipotle pepper in adobo
  • 1/2 tsp red chilli flakes
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • Special equipment: 5 to 8 bamboo skewers
1) Soak the bamboo skewers in water, to keep from burning during grilling.

2) Partially cook the bacon, cut the rashers in half and leave to cool on paper towel.

3) Wrap a strip of bacon around each prawn, and skewer with bamboo through the point where bacon ends meet to keep them from unravelling. Skewer 3 to 5 prawns per bamboo.

4) Combine all the remaining ingredients in a blender and puree. Separate the sauce in half, one for basting one for dipping.

5) Cook the bacon-wrapped prawns on a grill over medium heat. When the prawns begin to turn pink, begin basting with the chipotle sauce.

6) Serve hot with the dipping sauce on the side.

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