BBQ Bacon-Wrapped Shrimp & Pineapple Wrap

While my husband and I were celebrating our 8-year anniversary on a beautiful tropical island a couple weeks ago (sigh, is it spring yet?!), we enjoyed dinner with a view of the sun setting over the ocean.  It was a magical experience that I will never forget.  One of the seafood dishes we were served included bacon-wrapped shrimp slathered with BBQ sauce and it was so incredibly delicious that I have been daydreaming about it since that time.  I finally got around to making it tonight and decided to use it in a wrap.  There are so many wonderful elements to this wrap.  It is warm, salty, smoky, sweet, tangy and cheesy -- absolutely wonderful!   My family loves it and it definitely will be put into my meal rotation list.  My grill is currently hibernating until spring, so I have included directions for pan frying the shrimp but you may certainly grill it.

Ingredients:

Serves 3

• 1/2 lb shrimp, peeled and deveined 
• 8 slices bacon
• 1/4 c BBQ sauce
• Red leaf lettuce 
• 1/4 c pineapple, chopped 
• 1 large avocado, chopped 
• Shredded sharp cheddar cheese 
• Sour cream, optional
• Freshly squeezed lemon juice
• 3 tortillas
• Wooden skewers, cut to fit inside a large skillet

Directions:

Preheat a skillet over medium heat and lightly coat it with cooking spray.  Add the bacon and cook for 2 minutes on each side, or until partially cooked and brown but still bendable.  Drain the bacon on paper towels.  Cut each bacon slice in half.  

Wrap a piece of bacon around a piece of shrimp, being careful not to overlap the bacon on top of itself.  Place it on a wooden skewer.  Repeat with the rest of bacon and shrimp.  

Using the same skillet with the bacon grease, place the skewers inside.  I had to trim about 2 inches off the end of each skewer to fit in my skillet.  Cook over medium heat for about 4 to 5 minutes per side, or until the shrimp is cooked through.  Once the shrimp begin to turn pink, baste with the BBQ sauce on both sides.

Set the skewers aside to allow the bacon and shrimp to cool slightly.  Stack 3 tortillas between two damp paper towels and place on a microwave-safe plate.  Microwave on high for 45 seconds.  

Arrange the wrap.  Place the lettuce on top of a tortilla.  Drizzle some BBQ sauce evenly on top of the lettuce.  Top with pineapple, avocado, cheddar cheese and sour cream.  Remove the bacon-wrapped shrimp from the skewers and place on top.  

Squeeze some lemon juice over all and wrap.  Enjoy!