Shrimp & Bacon Skewers with Apricot-Ancho Barbecue Sauce
Recipe courtesy of EATZ
(Makes 30 skewers)

30 shrimp, peeled and deveined
15 strips of bacon, partially cooked and cut in half
30 6-inch wooden skewers, soaked in water for 30 minutes to prevent burning

Wrap each shrimp with a bacon strip and thread onto a bamboo skewer. Grill the skewers in a pan until the bacon gets crisp and the shrimp are just cooked through. Remove and serve with Apricot-Ancho Barbecue Sauce.
 
Apricot-Ancho Barbecue Sauce
(Makes about 3 cups)
 
6 strips of bacon, chopped
1½ c. small-dice yellow onion
1 tbsp. minced garlic
¾ c. ketchup
¾ c. orange juice
¾ c. packed dark brown sugar
1/3 c. chopped dried apricots
¼ c. malt vinegar
2 poblanos, diced
1 tsp. dry mustard
1 tsp. Tabasco sauce
1 tsp. cayenne
2 tsp. salt
1 tsp. ground black pepper
 
Sauté bacon in a large pan over medium-high heat until almost crisp, about 4 minutes. Add onions and sauté until browned, about 5 minutes. Add garlic and sauté until aromatic, about 1 minute.
Add all remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Add salt and pepper to taste.
Transfer to a blender and purée until relatively smooth. The sauce may be used now or can be cooled and stored in a covered container in the fridge for up to one week.