September 05, 2011

Bacon Wrapped Shrimp on the Grill with Sweet Onions on the Side

The night was clear, the sky was blue, the weather perfect.  I was craving shrimp and had a package of bacon thawed in the refrigerator as well.  I knew exactly what would be for dinner that evening.  Grilled Shrimp!   Incredibly easy and oh-so-good I have to admit something to you dear readers...  it looked and smelled so good I started to eat and forgot to take an 'after' photo!

Grilled Bacon Wrapped Shrimp
1 lb. bacon
2 lb. shrimp (shelled and deveined but with the tail on)
Optional:  yellow, red and green peppers, mushrooms, onions and zucchini - chopped large

I find this recipe cooks best if you precook the bacon for a few minutes so it is translucent and about 1/2 of the way cooked (and cooled a bit) before you wrap the shrimp but you don't have to if you don't have time.  I was really hungry this night and didn't want to but the bacon cooks more evenly and crisps better if you do.  Slice the bacon into thirds or halves lengthwise.  Wrap a piece of bacon around each shrimp and place on a tray.  When all are wrapped, drizzle with olive oil and season with a mixture of lemon pepper and garlic pepper mixes.  Chop vegetables on the side.  Place all on a grill pan with holes (I use a pan pizza style pan with the holes in the bottom) and cook over medium high on your grill, turning to get all sides of the bacon crisp.  If the bacon is not crisp enough but the shrimp is done, place on a metal tray and finish quickly under the broiler in your oven.   Do not over cook the shrimp or it becomes hard and rubbery (which is why I prefer to precook the bacon strips before wrapping).  Mmmm.

Bacon wrapped shrimp with chopped onions on the side




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