Spicy Bacon Wrapped Shrimp with Maple Chipotle Dipping Sauce


  • 3½ lb. Harbor Banks® Argentine Red Shrimp 21-25 count, defrosted and drained
  • 4 lb. Patuxent Farms® Cherrywood Smoked Bacon, cut in half
  • 4 Cross Valley Farms® Jalapeño Peppers, seeded and cut into thin strips
  • 1 c Monarch® Cocktail Sauce
  • 1 c Chipotle Peppers in Adobo Sauce, chopped fine
  • 2 c Rykoff Sexton® Maple Syrup


  1. Place a shrimp and a thin slice of jalapeño on one end of the bacon and roll up, wrapping tightly. Place on a parchment-lined sheet pan and chill for 15 minutes to set the bacon.
  2. Bake in a preheated 350°F oven for 13-17 minutes, or until the shrimp is cooked and the bacon is crispy, turning over once halfway through the cooking time.
  3. Mix the cocktail sauce, maple syrup and chopped chipotle peppers together and chill until ready to serve.
  4. Serve hot with a ramekin of sauce on the side.

Yield: 25 appetizer portions