I’ve been grilling bacon wrapped shrimp for years. I grill them so often that I’m pretty sure I’m the sole reason my grocery store carries the big U6-8 shrimp. I don’t live in the most affluent of areas. My grocery store doesn’t have any dry aged or prime steaks. It doesn’t have five kinds of salmon or fist sized scallops, but it has monster shrimp pretty much all year. I don’t know if it’s me, but I like to think it is.
This isn’t the first time I have done bacon wrapped shrimp on the site. I wasn’t happy with the pictures of the original post, so I’m redoing them here. As you see in that link, you can use all kinds of herbs. I’ve used rosemary, basil, chives, tarragon, and thyme. Use whatever herbs you like.
Bacon Wrapped Shrimp Ingredients:
6 large shrimp
Code 3 Spices, Sea Dog Rub (or whatever your favorite BBQ rub is)
6 sprigs of chives (or whatever herb you wish)
3 slices of bacon
Don’t try this with little shrimps. See, the shrimp will be overdone before the bacon and herbs are cooked. So go with the oxymoron — jumbo shrimp. These 5 shrimp cost me about $14. That’s pricy, but this could be an entire meal for someone.
First, remove the shell and butterfly the shrimp, removing the vein that runs down the back. Then hit the shrimp with your favorite rub. I went with the Code 3 Spices Sea Dog Rub:
Two things. First, the Code 3 Spices are great rubs. Second, they also donate 50 cents from every bottle sold to military and first responder charities. Talk about a win-win.
First, slice the chives (or whatever herb you want to use) into manageable lengths:
That’s one of the coolest knives I own. It’s a Shun 4.5 inch Honesuki knife. I LOVE my Shuns!
Now, simply coat the shrimp with your favorite rub and then slide the herbs into the cavity you created by butterflying the shrimp:
Wrap in bacon and skewer with a toothpick:
Repeat with the rest of the shrimp:
Prepare the grill for medium heat and direct grilling. Some of you are cringing at the thought of direct grilling bacon. I decided to swipe this paragraph I wrote for the almond stuffed, bacon wrapped mushrooms post:
Prepare the grill for medium heat and direct grilling. You read that right. I know what you’re thinking. Direct grilling and bacon? Better grab the hose, check the date on the fire extinguisher and have the fire department on speed dial, right? Not this guy! I have an Infrared Grill. The infrared part means there is a shield between the heat and the meat so the heat is radiant rather than convection. This results in juicier meat as well as no flare ups. That metal shield keeps the bacon grease from dripping onto the flames. WINNING!
Let’s get the bacon wrapped shrimp on the grill:
Same with the mushrooms, just brown the bacon all the way around and the shrimp will be cooked through and the herbs will have softened and impart some serious flavor into the meat:
And we’re pretty much ready to pull the bacon wrapped shrimp off the grill:
When bacon comes off the grill it’s really hot, so let it cool just a bit:
Do I really need to go into why this appetizer is amazing? It’s shrimp, it’s BBQ rub, it’s herbs and it’s BACON, all brought together on the grill. #DropsTheMike #WalksOffTheStage
If you have any questions or comments, feel free to leave them below or send me an email.
- 6 large shrimp
- Code 3 Spices, Sea Dog Rub (or whatever your favorite BBQ rub is)
- 6 sprigs of chives (or whatever herb you wish)
- 3 slices of bacon
- Butterfly and devein the shrimp
- Coat the shrimp with your favorite BBQ rub
- Put the chives in the cavity created by butterflying the shrimp
- Slice the bacon in half and wrap each shrimp with a half slice of bacon and skewer with a toothpick to hold the bacon in place
- Cook on a medium heat grill (about 350) until the bacon is browned all the way around (about 15 minutes)
- Remove from the grill and allow to cool for a couple minutes before eating