It is hard to top the flavor of grilled shrimp, unless you add bacon that is. Bacon just seems to make everything a bit better, and wrapping shrimp with it is no exception. The combination of salty bacon with the crisp clean texture of shrimp results in a mouth-watering delight. Served on a bed of mixed greens tossed with an Asian dressing, these “nuggets of love” make this salad a winner.
To prepare Bacon-Wrapped Grilled Shrimp:
Cooks Note: I used a 21 – 25 ct shrimp. I would suggest not trying to use anything smaller for wrapping. Remember with shrimp the smaller the numbers, the bigger the shrimp.
- raw shrimp, peeled and deveined
- bacon, cut in half or thirds
- onion, cut into large pieces
- jalapeno, slivered (optional)
Begin by deveining and peeling the shrimp (I find that shrimp are easiest to peel while still slightly frozen, but make sure they are completely thawed before grilling). Cut bacon strips on half or in thirds depending on the size of your shrimp (You want to make sure the bacon strips will be long enough to completely wrap around the shrimp, overlapping just enough to skewer).
Hold a sliver of jalapeno against the shrimp and wrap with bacon, place on skewer. Slide a piece of onion on to the skewer and then repeat with another shrimp (The onion acts as a shield and helps to keep the shrimp from overcooking while the bacon crisps). Once you have filled the skewer with the shrimp, slide a second skewer through parallel to the first (This technique keeps the food from spinning on the skewer and makes them easy to turn).
Grill over medium heat until shrimp turn white and the bacon is crisp. Be sure to watch the shrimp closely, turning them when needed to avoid overcooking.
I served these shrimp over a bed of greens tossed with an Asian dressing, but they would also work well on a frill pick as an appetizer.
- 6 tablespoons rice vinegar
- 1/4 cup soy sauce
- 3/4 cup oil
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1/4 teaspoon ground ginger
Whisk all ingredients together and serve.