1 1/2 pounds large head-on shrimp, heads removed and shell removed except for the last shell segment and the tail, and deveined and rinsed
1 bacon slice for every 2 shrimp, sliced in half
Several tablespoons olive oil
Zest of 1 lime
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
4 cloves garlic pressed through a garlic press
1 teaspoon paprika*
2 tablespoons rum or tequila or triple sec**, optional
* I used Penzey's Hungarian half sharp paprika, which is slightly spicy, for this recipe: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspaprika.html
** A few weeks ago we had some orange rinds left over after squeezing the juice from the oranges. I covered the rinds with rum and let them steep for a few weeks. I then strained the liquid through a coffee filter laid inside a sieve to get a nice, clear orange-infused rum. I used that orange-infused rum in this recipe.
Pre-soak wooden skewers in water, two skewers for every three shrimp.
Drizzle shrimp with enough olive oil to coat. Add the lime zest, salt, pepper, garlic, paprika, and alcohol of choice (optional). Mix well.
"Parfry" your halved bacon slices. Cook in a skillet over medium heat long enough to cook out some of the fat. Bacon should be partially cooked but still be pliable. (Bacon takes a lot longer to cook properly than shrimp, so this precooking will ensure that when the bacon-wrapped shrimp are cooked on the grill the bacon will get slightly crispy and the shrimp will not be overcooked.) Remove the partially cooked bacon pieces to a cooling rack to cool and to allow the grease to drain.
I like to put 3 shrimp on each set of skewers. Be sure to use 2 skewers through each shrimp group; otherwise the shrimp will spin around the skewer every time you try to turn it.
Wrap a half piece of bacon around the "fat" end of a shrimp, the end opposite the tail. Push a skewer through the bacon-wrapped portion of the shrimp. Then push a second skewer through the portion of the shrimp between the bacon and the tail of the shrimp. Repeat with two more bacon-wrapped shrimp so that you have two parallel skewers pressed through three bacon-wrapped shrimp. If there's any remaining marinade, drizzle it over the skewered shrimp.
When all the shrimp skewers are prepared, cook them on your grill for a couple of minutes on each side, just until the shrimp turn pink.
1 bacon slice for every 2 shrimp, sliced in half
Several tablespoons olive oil
Zest of 1 lime
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
4 cloves garlic pressed through a garlic press
1 teaspoon paprika*
2 tablespoons rum or tequila or triple sec**, optional
* I used Penzey's Hungarian half sharp paprika, which is slightly spicy, for this recipe: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspaprika.html
** A few weeks ago we had some orange rinds left over after squeezing the juice from the oranges. I covered the rinds with rum and let them steep for a few weeks. I then strained the liquid through a coffee filter laid inside a sieve to get a nice, clear orange-infused rum. I used that orange-infused rum in this recipe.
Pre-soak wooden skewers in water, two skewers for every three shrimp.
Drizzle shrimp with enough olive oil to coat. Add the lime zest, salt, pepper, garlic, paprika, and alcohol of choice (optional). Mix well.
"Parfry" your halved bacon slices. Cook in a skillet over medium heat long enough to cook out some of the fat. Bacon should be partially cooked but still be pliable. (Bacon takes a lot longer to cook properly than shrimp, so this precooking will ensure that when the bacon-wrapped shrimp are cooked on the grill the bacon will get slightly crispy and the shrimp will not be overcooked.) Remove the partially cooked bacon pieces to a cooling rack to cool and to allow the grease to drain.
I like to put 3 shrimp on each set of skewers. Be sure to use 2 skewers through each shrimp group; otherwise the shrimp will spin around the skewer every time you try to turn it.
Wrap a half piece of bacon around the "fat" end of a shrimp, the end opposite the tail. Push a skewer through the bacon-wrapped portion of the shrimp. Then push a second skewer through the portion of the shrimp between the bacon and the tail of the shrimp. Repeat with two more bacon-wrapped shrimp so that you have two parallel skewers pressed through three bacon-wrapped shrimp. If there's any remaining marinade, drizzle it over the skewered shrimp.
When all the shrimp skewers are prepared, cook them on your grill for a couple of minutes on each side, just until the shrimp turn pink.
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