• Foodie Julie

Shrimp & Bacon BBQ Kabobs


Summertime sometimes requires some grilling imagination and this is a winner. Seasoned shrimp & water chestnuts wrapped in bacon and grilled. What a great combo. Served with a side salad of tomato and cucumber pieces with salt & pepper and Champagne vinegar – along with warm buttered sourdough bread – you will be in summer heaven.


First, soak wooden skewers in water for about 30 minutes in water. Leave them in the water until adding the shrimp, etc.


Next, bake the bacon. I hate bacon grease splattered all over my stove. Instead, I line a lipped baking dish with aluminum foil (easy cleanup!), cut the bacon strips (for this recipe) into either 1/4 or 1/3 cuts per slice, put in a cold oven, turn the temp to 400°, then set the timer for 12 minutes. Turn the bacon and cook until cooked but not crisp.

Layer the bacon, water chestnut halves and the seasoned shrimp. Then wrap the bacon around and put 8 of them onto each skewer.

Put them on the grill and cook about 3 minutes on each side at about 350° until the shrimp is cooked and you are smelling the amazing aromas! These could be served as a main dish or an appetizer.

This cookout could have served four. But since there's just the two of us, we had leftovers. Yay! Let me know what you think of this recipe - and if you tried it. I love feedback!


Ingredients

  • 24 Shrimp, raw, tail & shell removed (51-60 size for this one)

  • 6 to 8 slices of bacon (1/4 - 1/3 pieces per slice, depending on the size of the shrimp. You want it to wrap at least halfway around)

  • 12 pieces of water chestnuts - cut in half

  • Sonoma seasoning (or a mix of chili powder, paprika and garlic or whatever spicy seasoning you like on shrimp)

  • 4 wooden skewers

Directions

  • Soak wooden skewers in water for about 30 minutes.

  • Cook bacon pieces. Line a lipped oven pan with foil and lay out the bacon. Put in a cool oven, turn the temp to 400°. Cook for about 12 minutes, turn and cook till cooked but not crisp. (Keep an eye on it!)

  • Toss the shrimp with the Sonoma Seasoning until lightly covered.

  • When the bacon is done, layer the pieces with water chestnuts then shrimp. Roll bacon over and weave 8 onto each of the 4 skewers.

  • Cook on a 350° grill for about 3 minutes per side or until shrimp is done.

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