I love shrimp on the grill. It’s a great appetizer to get everyone over to the grill to eat them right as they come off, further making the grill (and the pitmaster) the focal point of any cookout. I do these all the time but have never really documented them for the site. I think it’s because it’s so easy. That it’s too easy to need documenting. But I went ahead and did it anyway.
12 shrimp, shelled and deveined (I used U12 shrimp for this, but you don’t have to go that big)
fresh herbs (I recommend taragon, basil and rosemary in that order)
6 slices of bacon, cut in half
The herbs I used above were rosemary, tarragon and chives. I didn’t list the chives in the ingredients list, because they didn’t add much flavor at all.
When a shrimp is deveined, there’s a little flap that opens along the back which is just begging for something to go in there. So in this case, the herbs. I started with a little sprig of fresh rosemary:
And then wrapped with a half slice of bacon:
Then skewer with a toothpick to keep it all in place:
Now on to the chives:
I don’t know if I didn’t add enough or if I had doubled or tripled the mount if it would’ve mattered. Doesn’t matter. I’m not going to use chives again in this recipe.
Now I had planned on only doing rosemary and basil, the only two herbs I’d ever done this with, but my local grocer was out of fresh basil so I went with both chives and tarragon. The chives were blah, but the tarragon was great. Here I used three leaves:
And here we have four shrimps of each stacked up around a sprig of their respective herb:
The Grill Manufacturer That Shall Not Be Named was set up for direct grilling with a medium hot, to hot fire and the shrimps were placed right over the coals:
But I had a problem. Despite the fact that this fire was really, really hot, it was really, really, really cold outside. The high was 39 that day with 20 mph winds. By the time I put them on, it was below freezing and the wind was moving pretty good. Even using the lid off the grill as a wind break like this didn’t help:
If I continue to cook them like this, they will be ice cold on one side and well done on the other.
So time to adjust. Pulled them, grill and all, into the garage. Dad helped:
***Editor’s Note ~ I know that I’m the author of this piece and also my own editor, but I wanted a reason to put this all in bold. As you can see, the grills are in the garage, but the garage door is open for ventilation and there is plenty of distance between the grills and anything flammable. We don’t endorse or recommend taking the grills inside. If you do, and you burn your garage or house or both down, somehow die from smoke inhalation because you closed the garage door, have the decency to own up to being a nimrod and not sue us because you’re the monkey-do who did what you saw on the internet and didn’t think about being careful about it. Thanks in advance.***
Keep a close eye on the shrimps and flip them as the bacon browns:
And watch for flare ups, particularly when you flip as the bacon is now warmed up and leaking fat:
With shrimp this big, I actually put them on their backs to cook them evenly:
Once the bacon is cooked all the way around, serve:
Make sure to remove the toothpicks before you eat them. Don’t make me throw out another editor’s note here.
One thing to remember. If you are only a passing fan of rosemary, then skip that particular herb and stick with ones made with basil or tarragon. The rosemary is potent and unless you love rosemary (like I do) it might be a little much. My dad called it almost perfumy. I thought they were great.
If you have any questions about the above dish please feel free to comment below or shoot me an email.
For other seafood recipes, click here.