"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Secret Recipe BBQ Bacon Wrapped Shrimp Recipe

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Secret Recipe BBQ Bacon Wrapped Shrimp image

 

This recipe for Secret Recipe BBQ Bacon Wrapped Shrimp, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
9 slices of Bacon
2 tsp. sweet paprika, tsp. cayenne powder, tsp. curry powder, tsp. ground cumin, tsp. ground coriander, tsp. salt, tsp. pepper
1 T. Olive Oil
2 T. Sugar
2 T. Fresh Lemon Juice
18 Jumbo Shrimp, shelled and deveined (but leave the tails on)

Directions:
Directions:
1. Cut the bacon slices in half. Partially cook to render some of the fat but do not allow the pieces to crisp. Remove and drain on paper towels.
2. In a medium bowl combine the spices, olive oil, sugar and lemon juice. Add the shrimp. Toss to coat and let marinate at room temperature for 30-40 minutes.
3. Meanwhile light your charcoal fire. Remove the shrimp from the marinade (but reserve the marinade). Wrap each shrimp with a slice of bacon and secure with a toothpick or skewer a few shrimp in a longer stick if they are smaller in size. Toss in the reserved marinade to coat.
4. Set the grill rack about 5 inches from the coals and preheat the rack. Put the shrimp on the grill and brush them with the reserved marinade. Cook for a couple of minutes (depending on the heat and the size of the shrimp) and turn. Brush with marinade again and cook until done. Be careful not to burn the bacon or overcook the shrimp!

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We have been making this recipe since it appeared in Food & Wine magazine way back in June 1989. How good is it? Well, I still keep the original magazine from 1989; it has survived moves from Philadelphia, New York, Singapore, Malaysia, Singapore again, and Thailand! And it's a good thing I still have the original printed edition because I can never remember all of the spices that are needed, and the recipe is not on Food & Wine's online recipe database!

Serve as either an appetiser or a main course. When we have it as a main course we often serve it with 'Yellow Rice' although in the photo it is shown with our Thai hill tribe risotto.

 

 

 

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