Bacon-Wrapped Shrimp

For the Brine (optional, but recommended):--
¼ cup salt
¼ cup sugar
4 cups water
1 cup ice
For the Bacon-Wrapped Shrimp:--
500 g (12-20), raw, peeled & deveined shrimp
2 tbsp rice bran oil
Zest from 1 lime
¼ tsp SIDS CRAZY LEMON
2 tbsp lime juice
½ tsp chipotle or chilli powder, to taste
6-10 strips thin bacon, cut in half

Brine the shrimp (optional, but recommended): Whisk the salt, sugar, and water until the salt and sugar dissolve. Add the ice and the shrimp, and let sit for 30 minutes. (no longer) Remove the shrimp from the brine.
Prepare grill on high, direct heat (if grilling) or preheat the oven to 200°C. If grilling and using thin bamboo or wood skewers, soak them in water first for 30 minutes.
Mix together in a small bowl the lime zest, SIDS CRAZY LEMON, lime juice, oil and chipotle powder. Stir the shrimp into the lime chipotle mixture but make sure each piece is well coated.
Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still somewhat pliable, about 1½-2 minutes.
Working one at a time, wrap a half piece of partially cooked bacon around each piece of shrimp then thread the shrimp onto skewers. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a foil-lined baking pan. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
Grill uncovered for 3 minutes on each side, (less or more time depending on the heat of your grill) or bake in the oven for 8-11 minutes, until the bacon is lightly browned and the shrimp is cooked through.