Barbecued Bacon Shrimp

James Carrier

Bacon-wrapped shrimp basted in sweet and smoky barbecue sauce are a simple, crowd-pleasing appetizer.

Yield: Makes 8 appetizer servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 37%
  • Protein: 17g
  • Fat: 8.9g
  • Saturated fat: 3g
  • Carbohydrate: 14g
  • Fiber: 0.5g
  • Sodium: 1240mg
  • Cholesterol: 100mg

Ingredients

  • 1 pound (32 to 36 per lb.) peeled, deveined shrimp, rinsed
  • 16 to 18 slices bacon (16 to 18 oz.), cut in half crosswise
  • Cooking oil spray or salad oil
  • Mom's barbecue sauce

Preparation

  1. 1. Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick.
  2. 2. Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches.
  3. 3. Bake in a 450° oven until bacon begins to brown on the bottom (lift to check), 4 to 8 minutes. As bacon is browned, transfer to towels to drain. Discard fat in pans.
  4. 4. Wrap 1 bacon strip around each shrimp; secure with a toothpick. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Arrange wrapped shrimp in a single layer in basket; close basket. Cook in batches, if needed.
  5. 5. Prepare barbecue for direct heat (see below). When it is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay basket on grill and turn as needed to brown bacon lightly, 2 to 3 minutes total. Remove basket from heat, open, and baste bacon-wrapped shrimp with about 1/4 of Mom's barbecue sauce (proportionately less if cooking in batches). Close basket, flip over, open basket, and baste shrimp with another 1/4 of the sauce (less if cooking in batches). Close basket, return to grill, and cook, turning once, until shrimp is opaque but still moist-looking in center of thickest part (cut to test) and bacon is well browned, 2 to 3 minutes longer.
  6. 6. Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.
  7. To prepare grill for direct heat:
  8. If using charcoal briquets, mound and ignite enough briquets to cover the firegrate in a single, solid layer (you'll need about 75). When the briquets are dotted with gray ash, after 15 to 20 minutes, spread them over the firegrate in a single layer. Let them burn down to the desired heat. Set grill in place.
  9. If using a gas barbecue, turn all the burners to high and close the lid for 10 minutes. Adjust the burners to the desired heat.
Note:

Notes: Hinged grill baskets are sold at barbecue supply stores; choose one with handles that will fit in your barbecue. You can also use a cooking grate (sold at barbecue supply stores as well) with small holes; watch closely and turn shrimp often to brown evenly. Soak wood toothpicks in water for at least 30 minutes before using to keep them from burning. Buy regular--not thick-sliced--bacon.

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