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1
At least an hour before you're ready to cook, place the lime juice, serrano pepper, vinegar and water in a blender and puree until smooth, about 30 seconds. Pour into a small bowl, and add the salt, sugar, vegetable oil, cilantro, parsley and red onion. Stir to combine.
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2
Combine orange juice, garlic, honey and ancho powder in a small saucepan pan over medium-high heat. Bring to a simmer and allow to reduce slightly. Reserve.
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3
Wrap shrimp in pre-cut pieces of bacon, and thread onto bamboo skewer so they may be placed flat on the grill. Continue the process, placing three wrapped shrimp per skewer.
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4
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, leaving an area without direct heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
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5
Heat corn tortillas
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6
. Transfer warmed tortillas to a plate lined with a clean kitchen towel and fold kitchen towel over tortillas to keep warm.
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7
Grill shrimp over indirect, medium-high heat until slightly charred and cooked through, about 5 minutes total, brushing with prepared sauce and flipping half-way through. Serve shrimp with warm tortillas, arugula, and aji.
