Bacon and Shrimp…. it has become a food combination I have enjoyed a lot lately. First, I made Bacon Cups, then Bacon Wrapped Stuffed Shrimp. Now with the spring months coming, it’s time to take the cover off the barbecue and start grillin! And, what is great without skewered meats and veggies? Shrimp seems perfectly shaped for skewering and adding some veggies, you have an easy and healthy dinner even with the bacon if you trim some of the fat off. In this case, I did not trim the fat since I wanted the flavor. Plus, with it being on the grill, most of the fat drips off anyway.
1 large clove of garlic, chopped
2 Tablespoons apricot preserves
1-1/2 teaspoon of Sirracha sauce
1 dozen large shrimp, peeled and deveined
6 strips of bacon
1 medium yellow onion, cut into 1 1/2 inch pieces
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First, take the garlic, apricot preserves and sirracha (spicy chili) sauce and mix them in a small bowl. If you want yours with some more kick, add more sirracha. You can find this sauce in the Asian section of your grocery store.
Next, cut the strips of bacon in half.
On each half strip of bacon, spread out 1/12 of the apricot mix. Place the shrimp on the bacon strip and wrap it up. Place a piece of onion on a skewer, then the wrapped shrimp, making sure to skewer it where the edge of the bacon is. This way, the shrimp stays wrapped during cooking. Repeat until you have 2 to 4 skewers. We have super long skewers so this recipe made two.
Grill the skewers on the barbecue on medium heat until the shrimp are pink and the bacon is semi crispy turning 2 or 3 times depending on the heat of your grill. If you want crispier bacon, turn the heat up a bit. Since my hubby likes his semi crispy and I like mine very crispy, he put mine on first then added his a bit later in the grilling process.
This meal had the zing of the siracha with the sweetness of the preserves with just enough bacon flavor to dance in my mouth. Wow! What a mouthwatering taste it is! Perfect for a meal on the patio during the spring with a glass of wine and fine company.