Bacon Wrapped Barbecued Shrimp
Serves 4
- 20 jumbo (10-15 count per lb.) wild gulf shrimp, peeled and deveined, tails on
- 10 slices thin cut bacon (we used Michigan applewood smoked), cut in half
- 6 bamboo skewers
- 3/4 cup your favorite barbecue sauce
- 3 cloves garlic, minced
- 1/4 cup sweet chili sauce
- 4 T butter
- Juice of 2 limes
- 1 lime, cut into wedges for garnish
- Olive oil
- 1/4 cup chopped cilantro, for garnish
Soak skewers in water for at least 30 minutes. They still might burn on the ends but that’s OK.
Wrap bacon around each shrimp making sure that bacon covers the shell by the tail and goes up to the fat end of the shrimp (so that the skewer will go through the shell and fat end, securing bacon to the shrimp).
Sauté garlic in butter until it softens, add sweet chili sauce, barbecue sauce and lime juice to pan and stir until mixed. Save half of the sauce to serve with shrimp.
Lightly pat shrimp skewers with olive oil. Over medium heat, on a clean oiled grill place skewers diagonally to the grid. Baste with sauce and grill for around 3 minutes. Flip, baste again for another 3 minutes or until shrimp are just opaque in center. Garnish with cilantro. Serve with lime wedges and saved sauce.
