Once again, my love of grilling comes into play. I don’t eat pork or beef, but Zack loved these! I tried just the shrimp part and they were yummy.
I think these would be good for a picnic/barbecue. Plus, food on skewers is not only cute, but also fun to make!
BBQ Bacon-Wrapped Shrimp
1 lb. bacon, thin center-cut style
2 tsp sweet paprika
½ tsp cayenne pepper
½ tsp curry powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp salt
½ tsp ground black pepper
1 tablespoon olive oil
2 tablespoons sugar
2 tablespoons fresh lemon juice
1½ lbs large shrimp (20-25 count), shelled, deveined, tails left on or off (your preference)
1. Cut the slices of bacon in half. In a large heavy skillet, partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp. Remove the slices as they are done and drain on paper towels. They will still be flobby and look unappetizing. They need to be soft so you can wrap them around the shrimp, and you will finish cooking them on the grill.
2. In a medium bowl, combine the paprika, cayenne, curry powder, cumin, coriander, salt, and pepper. Stir in the olive oil, sugar and lemon juice. Add the shrimp and partially cooked bacon and toss well to coat. Let marinate at room temperature for 30-60 minutes, stirring occasionally.
3. Meanwhile, warm your grill. Remove shrimp from marinade, reserving for later use. Wrap a half slice of bacon around each shrimp and thread on a skewer. Overlap the ends of the bacon on the tummy of the shrimp, poking the skewer through that point and out through the back. You can also use a toothpick to individually secure the bacon.
4. Place the skewers on a sheet pan covered with aluminum foil and drizzle the remainder of the marinade over the shrimp.
5. Brush your grill rack with a little oil. Grill the skewers for about 5 minutes, or until bacon begins to crisp. Turn skewers over and grill until bacon is browner, and shrimp is opaque throughout. Serve hot or warm.