Grilled Bbq Bacon Shrimp Recipes

GRILLED BACON WRAPPED SHRIMP

Steps:

• Combine butter and spices, add shrimp, stirring to coat the shrimp. Let shrimp marinate for 1 to 2 hours.
• Slice bacon in half and cook over medium high heat to render out some fat, keeping bacon flexible. Drain the bacon and pat grease out with a paper towel.
• Wrap each piece of shrimp with a piece of bacon. Slide on to skewers. If you use wooden skewers, the skewers need to be soaked in water for about 15 minute in water or use metal ones.
• Grill on a hot grill until shrimp are opaque. Use remainder of marinade when turning the shrimp.

GRILLED BACON-WRAPPED SHRIMP

Steps:

• Toss the shrimp in a large bowl with the tequila, garlic and a pinch each of salt and pepper. Cover and refrigerate for 30 minutes up to 1 hour.
• Preheat an outdoor grill for medium heat.
• Drain the shrimp and then toss with the oil and a generous pinch of salt and pepper. Wrap each shrimp with a slice of bacon. Thread 2 shrimp and 2 lime pieces on each skewer, alternating between the two.
• Lightly oil the grill grates and grill until the bacon is crisp and shrimp are firm, flipping as needed, about 5 minutes.

GRILLED BACON WRAPPED SHRIMP APPETIZER

Steps:

• Cut jalapeno in half, remove and discard seeds and dice into small pieces.
• Stir jalapeno pieces into cream cheese and set aside.
• Cut a slit into the back of each shrimp.
• Gently "stuff" the cream cheese mixture into the shrimp.
• Wrap one slice of bacon completely around the shrimp several times and secure with toothpicks.
• Place shrimp on a foil lined grilling basket or tray.
• Drizzle with olive oil.
• Place on grill and close the lid, checking every 2 minutes, turning at least one time until bacon is browned - depending on the temperature of the grill this is anywhere from 7-12 minutes.

GRILLED SHRIMP AND BACON WITH LEMONS

Steps:

• Toss shrimp in a large nonreactive baking dish with zest and juice of 1 lemon, the Old Bay seasoning, and oil. Marinate in the refrigerator for 30 minutes.
• Heat grill to medium-high. Slice remaining lemon into 1/4-inch-thick slices. Grill lemon slices, shrimp, and bacon directly on grates until lemon slices are caramelized (2 to 3 minutes per side), shrimp are cooked through (about 3 minutes per side), and bacon is lightly charred and crisp (4 to 5 minutes per side). Transfer lemons and shrimp to a bowl, and the bacon to a plate. Let cool slightly.
• Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp. Toss until well combined.

BACON WRAPPED BARBEQUE SHRIMP

Steps:

• Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
• Preheat the oven to 450 degrees F (230 degrees C).
• Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
• Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.