Bacon-Wrapped Shrimp with Blackberry Bourbon BBQ Sauce

Four Roses subtle sweetness is a wonderful counter to the tart blackberries.

YIELD: 4-6 SERVINGS | ACTIVE TIME: 40 MINUTES | TOTAL TIME: 1 HOUR & 15 MINUTES

INGREDIENTS

FOR THE SAUCE

• 2 cups ketchup
• 2 cups blackberries
• 1 cup Four Roses Small Batch Bourbon
• 6 tbsp brown sugar
• 6 tbsp light molasses
• 6 tbsp apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 3 tbsp liquid smoke
• 2 tsp onion powder
• 2 tsp minced garlic
• 1 tsp red pepper flakes
• 1 tsp black pepper

FOR THE SHRIMP

• 8 strips of bacon, halved crosswise
• 16 large shrimp, shells removed other than tails, deveined

INSTRUCTIONS

1. To prepare the sauce, place all of the ingredients in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the sauce until it has reduced to about 4 cups and the flavor has developed to your liking, about 10 minutes, stirring frequently. Remove the pan from heat and let the sauce cool. When the sauce has cooled, place it in a food processor and puree until smooth. Store the sauce in the refrigerator.
2. To begin preparations for the shrimp, preheat the oven to 425°F. Place an oven safe wire rack in a rimmed baking sheet. Place the bacon on the rack and cook the bacon until it is just about to become crispy, 5 to 10 minutes, depending on the thickness of the bacon. Remove the bacon from the oven and let it drain on a paper towel–lined plate.
3. When the bacon is cool enough to handle, wrap one piece around each shrimp, securing the bacon with a toothpick. Place the bacon-wrapped shrimp on the wire rack set in the baking sheet and place them in the oven.
4. Bake the shrimp until they are cooked through and the bacon is crispy, about 10 minutes. Remove the shrimp from the oven and serve alongside the barbecue sauce.

* Taken from The Whiskey Cookbook. For this and other recipes, check it out here.