Barbecued Shrimp And Bacon 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.

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.

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.

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 SHRIMP RECIPE | TRAEGER GRILLS

Steps:

• Rinse the shrimp under cold running water and dry thoroughly on paper towels.
• Transfer to a resealable bag or a bowl.
• For the Marinade: Combine olive oil, lemon juice, lemon zest, garlic, salt, pepper and parsley in a small jar with a tight-fitting lid, and shake vigorously until combined.
• Pour over the shrimp and refrigerate for 30 minutes to 1 hour.
• When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
• Lay the bacon strips diagonally on the grill grate and grill for 10 to 12 minutes, or until the bacon is partially cooked but still very pliable.
• Cut each strip in half width-wise. Leave the grill on.
• Drain the shrimp, discarding the marinade.
• Wrap a strip of bacon around the body of each shrimp, securing with a toothpick.
• Grill for 4 minutes per side, turning once. Serve over cheesy grits, if desired. Enjoy!

BARBECUED SHRIMP AND BACON

Steps:

• Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray.
• Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.

BACON WRAPPED GRILLED SHRIMP

Steps:

• Preheat oven to 400˚F.
• Place halved bacon slices on a wire rack set over a foil-lined baking sheet.
• Place in the oven and bake for 10 minutes.
• Remove bacon from oven and set aside.
• Meanwhile, in a mixing bowl combine lemon juice, garlic, paprika, oregano, salt, and olive oil; whisk until thoroughly incorporated.
• Add shrimp to the lemon juice mixture; let stand about 10 minutes.
• Preheat your grill to medium-high.
• Starting at the tail, wrap each shrimp with 1 piece of bacon.
• Using a toothpick, secure the bacon to the shrimp.
• Grill for 10 to 12 minutes, or until bacon is crispy and shrimp is cooked through. Flip the shrimp over halfway through cooking.
• Garnish with parsley.
• Serve.