For shrimp: Rinse shrimp and wrap each piece individually with epazote leaves. Cut each bacon slice in half, and then wrap a slice of bacon around each piece of shrimp. Insert toothpick in the center of shrimp to ensure bacon is secured. Grill for 5 minutes on each side or until bacon is crispy and fully cooked.
For sauce: Combine tamarind glaze, chile morita, orange juice and lemon juice in a sauce pan. Let sauce cook for 20 minutes on low fire or until sauce starts thickening. Mix sauce in a blender until smooth.
Plating: Pour sauce in the middle of a flat and place shrimp over sauce. Garnish with sesame seeds.
Notes: *Use cilantro as a substitute for epazote leaves if unavailable. ** Use chipotle chile as a substitute for chile morita if unavailable.