Firecracker Shrimp With Cranpotle Dipping Sauce

• 1/2 cup whole-berry cranberry sauce
• 1/4 cup canola oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 chipotle peppers in adobo sauce, chopped
• 1 garlic clove, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 10 bacon strips
• 20 uncooked jumbo shrimp, peeled and deveined (tails on)

1. For sauce, place the first eight ingredients in a blender; cover and blend for 30 seconds or until smooth. Transfer to a small bowl; cover and refrigerate until serving.
2. Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Wrap a piece of bacon around each shrimp; thread onto metal or soaked wooden skewers.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and bacon is crisp. Serve with dipping sauce.

wholeberry, canola oil, lemon juice, mustard, peppers, garlic, red pepper, cayenne pepper, bacon, jumbo shrimp

Taken from www.tasteofhome.com/recipes/firecracker-shrimp-with-cranpotle-dipping-sauce/ (may not work)