Bourbon Bacon BBQ Shrimp & Grilled Mexican-Style Corn

with Hickory & Brown Sugar Barbecue Sauce
time: 30-60 minutes | serves: 1 to 4
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 1 cup Sweet Baby Ray's Hickory & Brown Sugar BBQ sauce
  • 1/3 cup bourbon
  • 5 slices of thick-cut bacon
  • 1/2 small onion (about 1/4 cup) finely minced
  • 1/4 tsp ground thyme (or 1/2 teaspoon thyme leaves)
  • 1 tsp fresh garlic minced
  • Grilled Mexican-Style Corn
  • 6 ears of sweet corn with husks removed or tied back
  • 3/4 cup of mayonnaise
  • 1/4 cup sour cream (may substitute Mexican crema)
  • 2 tsp minced garlic
  • 3/4 cup cotija cheese crumbled (queso fresco or feta may be used as an alternative)
  • 1/4 cup chopped fresh cilantro
  • 2 tsp ancho chili powder
  • 1 lime (cut into wedges)
  • Bourbon Bacon BBQ Shrimp
  • Preheat a skillet to medium heat, then add bacon and fry, turning occasionally until crisp. When done, put bacon on paper towels to drain off extra fat. Reserve 2 tablespoons of the drippings from the pan and put in a small saucepan. When bacon is cool, chop into small pieces and set aside.
  • Warm bacon fat over low/medium heat and add onion. Continue to cook until translucent and fragrant. Add fresh garlic and thyme, stir and continue to cook for 1 minute.
  • Add bourbon to the saucepan and stir. Heat to a low simmer and continue to cook for 3 minutes.
  • Add Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce, and continue to stir on low for approximately 5 minutes.
  • Remove the sauce from heat and set aside.
  • Preheat the grill for medium heat, and lightly oil the grill grate. Place shrimp directly on the grill, if large enough, or thread shrimp onto skewers, piercing once near the tail and one end near the head.
  • Cook shrimp for 3 minutes on each side, then baste the shrimp with the BBQ sauce on both sides. Continue to cook for about 2 more minutes per side or until the center of the shrimp is opaque and cooked throughout.
  • Garnish the grilled shrimp with the chopped bacon and serve immediately.
  • Grilled Mexican-Style Corn
  • Preheat the grill to high heat.
  • Mix mayonnaise, sour cream, garlic, and 1 teaspoon of the ancho chili powder in a small bowl and set aside.
  • Lightly oil the grill grate and place ears of corn on the grill. Rotate ears of corn until slightly charred in spots on all sides until cooked through (approximately 8-10 minutes).
  • Remove the corn from the grill, and slather some of the mayo mixture in the bowl on all sides of the corn. Top with the cotija cheese, some of the leftover ancho chili powder, and fresh cilantro.
  • Serve immediately with lime wedges to squeeze on top if desired.

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