20 freshwater prawns, shelled (1 lb. jumbo yield 21-25 per pound)
½ pound bacon, partially cooked and cut in half
½ cup BBQ sauce
¼ cup canola oil
3 tablespoons lemon juice
½ ounce Dijon mustard
3 tablespoons chipotle pepper in adobo sauce
½ teaspoon red chili flakes
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
Bamboo skewers (3 to 5 prawns per skewer)
Soak bamboo skewers in water for 20-30 minutes. Cook bacon partially, cut in half, and let cool on a paper towel. Wrap bacon around prawns and skewer with bamboo keeping bacon together.
Combine all ingredients in blender, except bacon and prawns, and puree. Separate the sauce in half, one half for basting and one for dipping.
Cook bacon wrapped prawns on grill over medium heat basting with chipotle sauce.