Bacon Wrapped Broiled Shrimp Food

BACON WRAPPED SHRIMP

Steps:

• Preheat grill for medium heat.
• Wrap shrimp in bacon, and secure with toothpicks.
• Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

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.

BACON WRAPPED SHRIMP

Steps:

• Preheat the broiler. In a bowl, stir together the chopped orange, chile, scallions, cilantro, olive oil, and salt and pepper.
• Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side. To serve, lay a lettuce leaf on the cutting board. Remove the toothpick from 1 of the cooked shrimp and center the shrimp on the lettuce leaf. Spoon a little of the citrus sauce on top, wrap it all up in the lettuce like a burrito, and put it seam-side down on a plate. Keep going in the same way to wrap all of the shrimp. Serve hot.

BACON-WRAPPED SHRIMP

Steps:

• Preheat your oven to 350 degrees.
• If your shrimp are not deveined when you buy them, use kitchen shears to cut down the back of the shrimp (the top or longer side) and remove the shell. You can leave the tail on or off, your preference (I remove it). With a pairing knife, slice into the shrimp along the backside and remove the vein if you see one.
• Also do not forget to remove the second vein along the bottom of the shrimp! You won't have to make a very deep cut there, just a slight score and you can scrape that smaller vein out. Note that if your shrimp did come deveined from the market, it will still have this smaller vein everytime so do remove it. Then rinse the shrimp under cold running water and pat dry with a paper towel.
• Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon. As you tightly wrap, overlap each layer of the bacon until you get to the end. If you get to the end of the shrimp when you're halfway through the bacon, you're wrapping it too wide, try again.
• I like to sprinkle a tiny bit of kosher salt on each side, but that is my preference.
• Heat a heavy bottomed skillet over medium-high heat. If you use a cast iron skillet, you won't need any oil as the shrimp will not stick, otherwise add just enough to coat the bottom. Sear the shrimp on each side for maybe 30 seconds and then finish them in the oven for about 6-8 minutes.
• Eat them with a knife and fork and enjoy!

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 BROILED SHRIMP

Steps:

• mix vinegar & oil dressing with brandy, add shrimp. Marinated at least 2 hours.
• Wrap each shrimp in 1/2 piece of bacon and secure with pick.
• Place under a preheated broiler for 10 - 15 minutes or until bacon is crispy. Turn 1/2 way through cooking.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

GRILLED BACON-WRAPPED SHRIMP

Steps:

• Toss the shrimp in a large bowl with the tequila, garlic and a pinch each of salt and pepper. Cover and refrigerate for 30 minutes up to 1 hour.
• Preheat an outdoor grill for medium heat.
• Drain the shrimp and then toss with the oil and a generous pinch of salt and pepper. Wrap each shrimp with a slice of bacon. Thread 2 shrimp and 2 lime pieces on each skewer, alternating between the two.
• Lightly oil the grill grates and grill until the bacon is crisp and shrimp are firm, flipping as needed, about 5 minutes.

SPICY BACON-WRAPPED SHRIMP

Steps:

• In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting., In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.

GRILLED BBQ BACON WRAPPED SHRIMP KABOBS

Steps:

• Cut up the onion and peppers in large chunks approximately 1 inch squares or a little larger.
• Cut the bacon slices into thirds and slightly cook the bacon until it is softened but not crispy.
• (this could be done in the microwave) Wrap the shrimp in the bacon slices and assemble the Kabobs on the metal skewers starting with bacon wrapped shrimp, a chunk of red pepper, onion, mushroom cap, and green pepper then another bacon wrapped shrimp.
• fill the skewer.
• Place the Skewers on a preheated grill with slightly greased foil.
• As you are cooking the skewers, baste with the BBQ sauce on each side for approximately 7 to 10 minutes (depending on the temperature of your grill.) Enjoy!