A tasty appetizer or side dish, Grilled Marinated Shrimp are super fast to cook up. Marinated in a spicy horseradish sauce, you might have to make a double batch to feed all of your friends.
Bacon Wrapped Shrimp
Ever wondered how to get the bacon perfect without overcooking the shrimp? This bacon wrapped shrimp recipe shows step by step how to make this popular finger food.
Picking good bacon can sometimes be the difference between success and failure when wrapping other items. Generally the thinner the bacon the better it holds onto the food. The smokier the bacon the better the flavor result.
Although shrimp looks great with the tail on, for finger food you may also want to consider the hassle factor. Dealing with another unedible component can make an easy mouthful of food a bit of a balancing act.
1 pound bacon
24 extra large shrimp
Warpig Smokehouse SPOG+ Rub
Warpig Smokehouse All Purpose Rub
white BBQ sauce
24 small skewers or toothpicks
Partly cook the bacon slices in the oven at a low to moderate temperature (300 degrees F |150 degrees C) for 8-10 min until the bacon starts to render and the edges start to get crispy. Remove and let cool.
Light a grill so it is hot when needed.
Clean and devein shrimp if not done yet. Season lightly with the Warpig Smokehouse SPOG+ Rub.
Wrap the shrimp with par-cooked bacon and use a small skewer or toothpick to pin the bacon to the shrimp.
Lightly season the bacon with Warpig Smokehouse All-Purpose Rub.
Place the bacon wrapped shrimp on the hot preheated grill in an indirect heat area to cook for 2 to 3 minutes until the shrimp starts turning pink (or opaque).
Move to a direct heat area to cook brown and crisp the bacon, about 1 minute, then remove from the grill, dipping into a white BBQ sauce straight away while still hot. Serve immediately.