Shrimp And Bacon Kabobs Recipes

SAUSAGE SHRIMP KABOBS

Steps:

• Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper., In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving. , Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

SHRIMP AND BACON KABOBS

Steps:

• Spear shrimp, bacon, and pineapple onto skewers alternating each.
• Combine remaining ingredients.
• Brush over kabobs (this can be done ahead of time). Grill over hot coals basting frequently until shrimp turns pink.
• Alternatively, can marinate shrimp overnight then thread when ready to grill (preferred method).

BACON-WRAPPED BBQ-SHRIMP KABOBS

Steps:

• Heat grill to medium heat.
• Wrap 1 bacon piece around each shrimp. Thread 2 each shrimp, zucchini slices and pepper pieces alternately onto 10 skewers.
• Grill 3 to 4 min. on each side or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.

BACON-SHRIMP SKEWERS

Steps:

• Soak 16 wooden skewers in water for 30 minutes. Preheat the oven to 400 ̊.
• Place a chunk of pineapple on top of a shrimp, then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through it to hold the pineapple, shrimp and bacon securely. Repeat to make more skewers, then lay them all on a wire rack set on a rimmed baking sheet. Brush generously with barbecue sauce on both sides.
• Roast the skewers for 10 minutes. Brush with a second coat of barbecue sauce, turning the skewers as you place them back on the rack. Return to the oven and bake until the bacon is sizzling and the shrimp are cooked through, about 15 more minutes. Serve hot or at room temperature.

BACON-WRAPPED SEAFOOD SKEWERS

Steps:

• In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half. , On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.

SHRIMP, PINEAPPLE AND BACON SKEWERS RECIPE

Steps:

• Preheat your oven or grill to 425 F. In a bowl, mix ketchup, coconut aminos, and pineapple juice. Set aside. To assemble each skewer, place the shrimp with the curve towards you, and place a piece of pineapple in the curve. Then wrap a half-strip of bacon around the outside of the shrimp. Poke the skewer through the bacon, pineapple, and shrimp, and finally through the the opposite end of the bacon. Thread 2 to 3 shrimp onto each skewer. Brush each skewer with the pineapple-ketchup sauce, making sure they are well coated. Place the skewers in a roasting tin or on a grill, and cook for 10 to 12 minutes.

SHRIMP-PINEAPPLE SKEWERS

Steps:

• Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
• To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
• Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
• Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
• Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.
• Serve them hot or at room temperature. Divine!

BACON, SHRIMP AND BASIL SKEWERS

Steps:

• Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the "back" (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way.
• Set up the grill for direct grilling and preheat to high.
• Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to insure even cooking.