20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
½ cup Katchkie Farm Bob-A-Que Sauce
¼ cup canola oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 tablespoons chopped chipotles in adobo sauce
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
pepper, freshly ground
Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or in the broiler.
Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
Purée the Katchkie Farm Bob-A-Que Sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper, and ¼ teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
Preheat a grill, grill pan, or broiler. Grill or broil shrimp (on an aluminum foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again, and grill or broil until just cooked through, about 4 more minutes.
Serve with extra sauce.