Makes: 4 servings
1⁄2 cup sour cream
1⁄4 cup plus 2 tablespoons barbecue sauce
1 tablespoon ranch salad dressing mix
12 cherry tomatoes
12 jumbo shrimp, peeled (tails left on) and deveined
4 slices bacon, cut into 3-inch pieces
Soak 12 (6-inch) wooden skewers and 12 wooden toothpicks in water for at least 1 hour.
In a bowl, stir together sour cream, 1⁄4 cup barbecue sauce, and salad dressing mix. Cover and chill dipping sauce until ready to serve.
Set up grill for direct cooking over medium heat. Oil grates when ready to start grilling.
Thread each skewer with a cherry tomato and one shrimp, threading shrimp from the head end through to the tail so that the shrimp straightens out. Brush one side of each bacon piece with some of the 2 tablespoons barbecue sauce. Wrap each shrimp with a bacon piece, sauce side in, securing with a soaked toothpick.
Grill skewers for 4 to 5 minutes per side, or until shrimp are opaque and cooked through and bacon is crispy. Serve hot with dipping sauce.