1. Preheat oven to 350.
2. Cut strips of bacon into 3 pieces each.
3. Place the bacon pieces on a baking sheet lined with parchment paper.
4. Bake for 8 minutes.
5. If using bamboo skewers, soak in warm water for 20-30 minutes before using.
6. Wrap a piece of bacon around a shrimp and slide on a skewer.
7. Repeat with remaining shrimp and bacon to make 6 skewers.
8. Brush each skewer of shrimp with the barbecue sauce on both sides.
9. Grill over medium-high heat for 5-6 minutes on each side or until bacon is crisp.
10. Serves 6 as an entree or 12-18 as an appetizer.

Directions for Barbecue Sauce:

1. In a saucepan over medium-high heat, sauté the onions in olive oil for 4-5 minutes.
2. Add the garlic and dates and sauté for 3 minutes.
3. Add the salt, cumin, chili powder, and pepper and mix well.
4. Add Dijon, honey, vinegar, tomatoes, and water.
5. Bring to a boil and then simmer over low heat for 2-3 hours.
6. Blend in a blender until smooth.
7. Use immediately or store in the refrigerator for up to 5 days