Grilled Bacon Wrapped Shrimp With Arugula and Red Onion Relish Recipe

Ingredients

• For the Aji Picante Relish:
• 3 tablespoons fresh lime juice from about 3 limes
• 1 serrano pepper, minced (about 1 tablespoon)
• 1/2 cup white vinegar
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1 1/2 tablespoons vegetable oil
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped flat-leaf parsley leaves
• 1/2 cup red onion, finely diced (about 1/2 medium onion)
• For the Glaze:
• 1/2 cup orange juice
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 teaspoon honey
• 1/2 teaspoon ancho chili powder
• For the Shrimp:
• 24 raw jumbo shrimp, shelled and deveined (1 to 1 1/2 pounds)
• 8 slices thick-sliced hardwood-smoked bacon, each slice cut into 3 equal pieces.
• 8 bamboo skewers soaked in water for 30 minutes, or 8 metal skewers
• 12 soft corn tortillas
• 5 ounces arugula, cleaned and dried

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