Bacon Wrapped Barbeque Shrimp Recipes

GRILLED BBQ BACON SHRIMP

Steps:

• Preheat grill to medium.
• Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

BACON WRAPPED SHRIMP

Steps:

• Preheat grill for medium heat.
• Wrap shrimp in bacon, and secure with toothpicks.
• Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

MAPLE BBQ GLAZED BACON WRAPPED SHRIMP

Steps:

• Preheat your oven to 375 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet plus it helps with crisping up the bacon all around. Place a cookie rack on top of the baking sheet. This will help the bacon crisp up all around the shrimp.
• Remove the shells from the shrimp, but keep the tail on. Devein the shrimp using a pairing knife, if needed.
• In a small bowl whisk together the maple syrup and BBQ sauce. Season the shrimp generously with salt and pepper.
• Wrap each shrimp with a piece of bacon. There is no need to secure it with toothpicks, the bacon should stick to the shrimp, just make sure to lay the bacon wrapped shrimp on the prepared baking sheet with the seam side down. Repeat with remaining shrimp and bacon.
• Brush each bacon wrapped shrimp generously with the maple syrup and BBQ sauce mixture.
• Bake the shrimp for 15 minutes. Then turn the broiler on and broil for 2 to 3 minutes more. You basically want to make sure the bacon is crisped up enough.
• If preferred, once the shrimp is cooked, brush with additional maple syrup and BBQ sauce mixture if you have any leftovers. Garnish with chopped chives and serve.

BACON-BUNDLED BBQ SHRIMP

Steps:

• Preheat the oven to 425 degrees F.
• To make the sauce, combine tomato sauce, ketchup, vinegar, sugar, and garlic powder in a small bowl. Mix well and set aside.
• Lightly spray a baking sheet with nonstick spray. Take a half-slice of bacon and coat it in the sauce. Wrap the sauce-covered bacon around a shrimp and place it, seam side down, on the baking sheet.
• Repeat with the rest of the bacon and shrimp.
• Bake in the oven until the shrimp are cooked through and the bacon is crispy, 10 to 15 minutes. So good!

BARBECUE BACON-WRAPPED SHRIMP

Steps:

• Prepare the shrimp: Mix the basil, cheese and garlic in a bowl. Slice down the back of each shrimp and remove the vein; fill the cut with 1/2 teaspoon of the basil mixture. Wrap each shrimp with 1/2 slice bacon and secure with a toothpick, or tuck the loose end of the bacon under.
• Build a fire (wood or charcoal and wood) for indirect cooking by situating the coals on one side of the grill. When the temperature reaches 400 degrees F, place the shrimp on the grill away from the coals. Close the lid and cook until the bacon is crisp and the shrimp is cooked through, about 14 minutes. Drain on a paper-towel-lined platter.
• Mix all the sauce ingredients in a bowl. Dip each shrimp in the sauce and return to the grill away from the coals. Close the lid and allow the sauce to caramelize, about 3 minutes. Serve hot.
• Photograph By Mark Peterson

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.

BACON WRAPPED SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with foil. Heat the grill to medium-high heat.
• Add the bacon to the sheet tray and bake until it's halfway done and not yet crisp, about 8 minutes. Remove the bacon to a paper towel-lined-sheet tray to cool completely and drain.
• Whisk together the olive oil, garlic and lemon zest in a large bowl. Sprinkle the shrimp with salt and pepper and toss into the olive oil mixture. Let sit and marinate while the bacon cools, about 15 minutes.
• Add the honey, rooster sauce and smoked paprika to a small bowl and stir together until blended. Reserve.
• Once the bacon is cool, wrap each shrimp with the half slice of bacon and thread with a skewer. Thread the shrimp through the center of its body and through the bacon, securing it. Thread 3 shrimp per skewer.
• Grill the shrimp until the bacon is crisp and the shrimp is opaque and cooked through, 3 to 4 minutes on each side. Brush the shrimp on both sides with the glaze the last 3 minutes of grilling.

BACON-WRAPPED SHRIMP WITH CHIPOTLE BARBECUE SAUCE

Steps:

• Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
• Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
• Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
• Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.