Bacon Wrapped BBQ Shrimp

So, we all know everything is better with bacon. After visiting the Arts and Seafood Festival a few months ago, Jon and I haven’t been able to get the BBQ bacon wrapped shrimp out of our heads. We kept saying we need to make it sometime. Well, that sometime has finally arrived!

We decided to try out a different seafood market this time, and we are so glad we did! They had the most amazing looking shrimp we had seen. They tasted just as good as they looked. The drive to the market is a little further than our usual place, but it is so worth the drive.

To make this recipe more of our own, we decided to add fresh pineapple to the skewers of bacon shrimp. The pineapple added a nice sweetness to the shrimp. I’m so glad there are a little leftover, I might have to go warm them up after I finish this post…

All you need is four ingredients to make these wonderful shrimp. The other nice thing about serving Bacon Wrapped BBQ Shrimp is being able to serve them either as a main course or as an appetizer for a party. People are going to love these and have a hard time walking away from them! They’ll keep coming back for more, and maybe a little more after that.

Ingredients:
1-½ lbs extra large shrimp (deveined, peeled, and tails off) (We got about 14 shrimp out of 1lb, but the amount will vary. We had about 3 servings worth of shrimp.)
1 bacon slice per shrimp (We had 14 shrimp, so we used 14 slices of bacon.)
Fresh pineapple cubes (about 1 cube per shrimp, so again, we used about 14 pieces)
½ cup BBQ sauce (I used Sweet Baby Ray’s Sweet Vidalia Onion BBQ sauce)

*If serving as a main course, you’ll want to consider about ½ lb of shrimp per person.

Preheat the oven to 375 degrees Fahrenheit. Lay bacon out on a baking rack on top of a foil lined baking sheet. Bake the bacon for 10-12 minutes. We are only partially cooking the bacon at this point. We want it to still stay pliable enough to wrap around the shrimp.

*Be careful while removing the baking sheet from the oven, there will be hot grease on the bottom of the baking sheet…you don’t want to burn yourself with that…trust me…been there…done that… Allow the bacon to cool long enough so you can handle it.

Next, wrap each piece of shrimp with a slice of bacon.

Thread the bacon wrapped shrimp onto a skewer, followed by a piece of pineapple. Repeat until each skewer is full.

*If you are using wooden skewers, be sure to soak them in water for about 30 minutes before putting your shrimp on and grilling.

Place each skewer on a preheated grill. Turn the skewers halfway though cooking with tongs so the bacon wrapped shrimp cook evenly. After you turn the skewers, baste with BBQ sauce. Be sure to turn and baste the other side after it cooks as well.

The bacon wrapped shrimp are finished when the bacon is cooked through.

Remove from the grill and place onto a serving platter. We enjoyed our Bacon Wrapped BBQ Shrimp with Baked Cheesy Grits.

 


 

Ingredients:
1-½ lbs extra large shrimp (deveined, peeled, and tails off) (We got about 14 shrimp out of 1lb, but the amount will vary. We had about 3 servings worth of shrimp.)
1 bacon slice per shrimp (We had 14 shrimp, so we used 14 slices of bacon.)
Fresh pineapple cubes (about 1 cup per shrimp, so again, we used about 14 pieces)
½ cup BBQ sauce (I used Sweet Baby Ray’s Sweet Vidalia Onion BBQ sauce)

*If serving as a main course, you’ll want to consider about ½ lb of shrimp per person.

Preheat the oven to 375 degrees Fahrenheit. Lay bacon out on a baking rack on top of a foil lined baking sheet. Bake the bacon for 10-12 minutes. We are only partially cooking the bacon at this point. We want it to still stay pliable enough to wrap around the shrimp.

*Be careful while removing the baking sheet from the oven, there will be hot grease on the bottom of the baking sheet; you don’t want to burn yourself with that. Allow the bacon to cool long enough so you can handle it.

Next, wrap each piece of shrimp with a slice of bacon.

Thread the bacon wrapped shrimp onto a skewer, followed by a piece of pineapple. Repeat until each skewer is full.

*If you are using wooden skewers, be sure to soak them in water for about 30 minutes before putting your shrimp on and grilling.

Place each skewer on a preheated grill. Turn the skewers halfway though cooking with tongs so the bacon wrapped shrimp cook evenly. After you turn the skewers, baste with BBQ sauce. Be sure to turn and baste the other side after it cooks as well.

The bacon wrapped shrimp are finished when the bacon is cooked through.

Remove from the grill and place onto a serving platter. We enjoyed our Bacon Wrapped BBQ Shrimp with Baked Cheesy Grits.

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