Guy Fieri's Cajun BBQ Shrimp

This recipe comes from Guy Fieri.  I have been on a mission to find new and exciting BBQ sauces.  This one is peared with shrimp and sounded great.  Enjoy.

Ingredients

Cajun Dry Rub:

• 2 TB kosher salt
• 1-1/2 tablespoons freshly cracked black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon granulated onion
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Spicy Peach BBQ Sauce:

• 1 Anaheim chile
• Canola oil, for grilling the chili
• Kosher salt and freshly ground black pepper
• 4 slices bacon, cut into 1/4-inch pieces
• 1 small sweet onion, cut into 1/4-inch pieces
• 1 TB chopped garlic
• 1 cup peach preserves
• 1/2 store bought-barbecue sauce
• 1/2 cup molasses
• 1/4 cup spiced rum
• 1/4 cup cider vinegar
• 2 TB Dijon mustard

Other Ingredients:

• 1 teaspoon freshly ground black pepper
• 8 ounces baby arugula
• 2 piounds U-10 prawns, shells on, deveined
• ¼ cup canola oil

Procedure

• Preheat the grill to medium-high.
• For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
• For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper. Grill until charred on all side, about 5 minutes total. Cool briefly, and then remove the stem and chop.
• Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes.
• Stir in the peach preserves and Anaheim chile, then stir in the partically prepared barbecue sauce mixture, add the molasses, rum, cider vinegar, and Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes. Cool, then put the sauce into a blender and puree until smooth. Divide the sauce among 2 bowls, reserve one for serving.
• For the prawns: line a serving platter with the arugula. 
• Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides. Grill until charred on the first side, about 3 minutes. Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes. Baste, flip, baste again, and pull off the grill.
• Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.