2) Partially cook the bacon, cut in half, and cool on paper towels. Wrap strips of the bacon around the prawns, and skewer with bamboo through the point where bacon ends meet, to keep them from unraveling. Skewer 3 to 5 prawns per bamboo.
3) For the sauce, combine all the ingredients in a blender and puree. Separate the sauce in half, one for basting one for dipping.
4) Cook the bacon-wrapped prawns on a griddle over medium heat. When they begin to turn pink, begin basting with the chipotle sauce.
5) When the prawns are pink and cooked through, remove from the heat and serve with chipotle sauce dip.