1/2 fresh pineapple, peeled, cored and cut into 1/2-inch-thick chunks 16 jumbo shrimp, peeled and deveined 1 lb. Pasture to Plate Co. bacon, cut in half crosswise 1/2 c. barbecue sauce
Soak 16 wooden skewers in water for 30 minutes. Preheat the oven to 400 ̊.
Place a chunk of pineapple on top of a shrimp, then wrap the whole thing in one of the half-slices of Pasture to Plate Co. bacon. Stick a skewer through it to hold the pineapple, shrimp and bacon securely. Repeat to make more skewers, then lay them all on a wire rack set on a rimmed baking sheet. Brush generously with barbecue sauce of your choice on both sides.
Roast the skewers for 10 minutes. Brush with a second coat of barbecue sauce, turning the skewers as you place them back on the rack. Return to the oven and bake until the bacon is sizzling and the shrimp are cooked through, about 15 more minutes. Serve hot or at room temperature.