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Barbecued Bacon-Wrapped Shrimp

Ingredients

  • 9 thin slices of lean smoked bacon about 1/2 pound -he likes hickory, but has used others
  • 2 teaspoons imported sweet paprika - sweet is key
  • 1/2 teaspoon cayenne pepper - vary according to who is served and their tolerance
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper - needs to be fresh and finely ground
  • 1 tablespoon olive oil - virgin
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 18 jumbo shrimp 2 pounds shelled and deveined - 10-12 count will be OK, but not smaller

Instructions

  • Cut the slices of bacon in half, partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp, about 1 minutes on each side. Remove the slices as they are done and drain on paper towels.
  • Combine the paprika, curry powder, cumin, coriander, salt and black pepper; stir in the olive oil and lemon juice. Add the shrimp. Toss well to coat; let marinade at room temperature for at least 30 to 60 minutes. I've also let marinate in refrigerator several hours.
  • A charcoal fire is good, but you can use a gas-powered unit. Fire it up now to warm up. Remove the shrimp from the marinade reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Toss in the marinade to coat.
  • Set a grill rack about 5 inches from the heat for 5 minutes. Put all the shrimp on the grill and brush half the remaining marinade over them. Grill for 4 minutes; turn, brush with the remaining marinade and grill for about 4 more minutes longer, or until the shrimp are just opaque throughout. Serve hot or warm.