BACON WRAPPED SHRIMP WITH MUSTARD SAUCE

BACON WRAPPED SHRIMP WITH MUSTARD SAUCE image

Yield 20 Pieces

Number Of Ingredients 14

FOR MUSTARD DIPPING SAUCE
1/2 cup reduced-fat mayonnaise
3 tablespoons Dijon or spicy brown mustard
1 teaspoon cayenne pepper, or to taste
Salt and black pepper to taste
FOR SHRIMP
Wooden cocktail picks at least 3 inches long
Vegetable oil cooking spray
1 pound extra-large shrimp (about 20-25 count per pound), peeled and cleaned; tails intact
Zest and juice of 1 lime
2 teaspoons chili powder
Salt and black pepper to taste
1 tablespoon olive oil
10 to 15 slices apple-wood-smoked (or favorite) bacon, halved crosswise

Steps:

In a small bowl, stir together all the sauce ingredients. Cover and chill at least 1 hour. Before serving, let sauce rest at room temperature 20 minutes so flavors meld. Preheat oven to 375 degrees. Soak cocktail picks in water 30 minutes. Line a baking sheet with foil and coat with nonstick spray. Set aside. Put shrimp, lime zest and juice, chili powder, salt, pepper and oil in a bowl. Toss gently. Cover and refrigerate at least 15 minutes and up to 1 hour. Remove picks from water. Wrap each shrimp with half a slice of bacon and secure with a pick. Put skewers on prepared baking sheet and bake about 15 minutes, turning skewers about halfway through. Turn on the broiler and broil 5 minutes. Remove from the oven. Serve with dipping sauce