Bacon-Wrapped Shrimp Skewers with Chipotle Comeback Sauce


Whether you are hosting a cocktail party, a gameday event or you need some party appetizers to keep your guests satisfied before the holiday meal, these bacon-wrapped shrimp skewers are sure to please everyone. You can prepare the skewers and the sauce a day ahead, so all you have to do before your party is fire up the grill. Use regular cut bacon for these skewers; thick-cut bacon is great in BLT's, but if you use it here, the shrimp will get overcooked before the bacon is done. Save the recipe for the chipotle comeback sauce - you will want to use it on salads, sandwiches, and as a dip for fried chicken strips or chips. Welcome your guests with a big-batch party punch, such as  Whiskey-Apple Cider Punch or Thanksgiving Rum Punch, and give them plenty to munch on while you put the finishing touches on the meal. These bacon-wrapped shrimp skewers can easily be turned into po' boys for a delicious lunch or quick supper - simply slide the shrimp off the skewers into a hoagie, top with lettuce, and add the comeback sauce.

Bacon-Wrapped Shrimp Skewers with Chipotle Comeback Sauce
Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
35 mins
Total Time:
35 mins


  • 1 cup mayonnaise

  • 2 tablespoons adobo sauce (from 1 can chipotle chiles in adobo)

  • 1 tablespoon ketchup 

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon yellow mustard 

  • 40 medium-size peeled, deveined raw shrimp 

  • 2 teaspoons minced garlic (2 medium garlic cloves) 

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 10 bacon slices, cut into 2 ½-inch pieces 

  • 1 tablespoon thinly sliced chives


  1. Preheat a grill to medium-high (400°F to 450°F). Meanwhile, stir together first 5 ingredients in a small bowl. Cover; chill until ready to use.

  2. Place shrimp in a bowl. Add garlic, salt, and black pepper; toss to coat. Wrap 1 bacon piece around middle of each shrimp, with the ends of bacon overlapping. Thread 5 wrapped shrimp onto 1 (12-inch) skewer, using skewer to hold bacon in place and leaving at least ¼ inch between shrimp. Repeat with 7 additional skewers.

  3. Grill, uncovered, on oiled grates, turning once, until bacon and shrimp are cooked through and bacon is crisp, about 3 minutes per side. Transfer to a serving platter; sprinkle with chives. Serve with sauce.

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