Bacon Wrapped Shrimp

One of my favorite appetizers to serve at dinner parties is grilled shrimp, especially if the Main Course is a meat one. This Grilled Shrimp Wrapped in Bacon is a Martha Stewart recipe from her Hors D’ Oeuvres cookbook and what I served at my Surf ‘N Turf Farewell Dinner for Tug and Kate. In this case, I skipped the bacon as I was serving the shrimp with a Flat Iron Steak. If you don’t have time to marinate the shrimp overnight, a couple hours will do and if your bacon is thicker than the lean suggested, you need to cook it a bit before (I do it in the microwave) so it’s done at the same time as the shrimp.

Grilled Shrimp Wrapped in Bacon Makes 13 to 15 Hors D’ Oeurves

1/2 cup olive oil

2 tablespoons champagne or white wine vinegar

3 tablespoons fresh dill, chopped

2 garlic cloves, minced

1 pound large shrimps (13 to 15 per pound, peeled and deveined, with tails intact

5 slices very lean bacon, sliced thin

Combine the oil, vinegar, dill and garlic in a bowl. Add the shrimps and marinate overnight.

Cut each slice of bacon into thirds and wrap a piece around each drained shrimp, securing well with a toothpick.

Grill over hot coals until the bacon is crisp and the shrimps cooked through, about 7 to 8 minutes. You can also cook them under a hot broiler, 4 minutes on each side, being careful not to burn the bacon or overcook the shrimp.

I’ve made this recipe for over twenty years and it’s always a big hit. If you don’t do them with the bacon, you can just skewer them as I did. If you want to get fancy, you can serve the grilled shrimp with a Key Lime Mustard, a Dill Sauce. or Mango Barbecue Sauce. Just make sure you pass them out along with plenty of napkins, as they can be a messy appetizer.

Grilled Barbecue Shrimp

Up Next: Maryland Road Trip

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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