Appetizers, Party, Seafood

Bacon Wrapped Shrimp

  • 1 pound Shrimp, 70 count
  • 1 small Onions, chopped
  • 1/2 cup Olive oil, virgin
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Red pepper, crushed
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Oregano, dried
  • 1/2 pound Bacon

    • Shell and devein shrimp. Or thaw, if frozen.

    In a small mixing bowl, combine all ingredients except bacon.

    Place shrimp and marinade in a large plastic bag and marinate for 3 hours in the refrigerator or 1 hour at room temprature. (I think best after 24 hours in the refrigerator) Turn occasionally.

    Halve bacon lenthwise and crosswise. Partially cook and drain on paper toweling. Drain shrimp, reserving marinade. Wrap bacon strips around shrimp and secure with wooden toothpicks. Place shrimp in a wire grill basket or on a 12" x 9" piece of heavy duty foil. (If using foil, pucture the foil inseveral places) Grill shrimp on an uncovered grill directly over medium-hot charcoal, basting occasionally with marinade, for 12 minutes or until bacon and shrimp are done, turning once. If desired, place soaked wood chips on charcoal for a smokey flavor.

    This goes well with Mexican Fried Rice.*

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!