Bacon Wrapped Shrimp?

[dpsphotos]

Could use some ideas here. I'm new to grilling seafood and the wife has been requesting bacon wrapped shrimp. I see on the main site it says to grill shrimp at 325 for 3-4 minutes per side. I'm assuming the bacon will add a few minutes. Any good rubs to use? Thanks for the help

Daniel

[fzxdoc]

Daniel, dpsphotos , for that sort of bacon wrap, I've been following CandySueQ 's recommendation to use that pre-cooked bacon available at the grocery store. It turns out great.

It's tricky to get a piece of raw bacon close to done by the time the shrimp is done, unless that piece is freakishly thin, at least in my experience.

I have also put bacon on the grill first, par-cooked it then wrapped that partially cooled and cooked bacon around the shrimp just before grilling them together. I do the same for bacon-wrapped stuffed jalapenos

It doesn't take long to grill shrimp, as Meathead indicates, and if you let it go long enough to cook a piece of raw bacon wrapped around it that shrimp could be rubber.

There are two caveats to my comments: first, I like crisp bacon, without a ton of uncooked fat still evident. You may prefer less-crisp bacon.

Second, I always cut thin sliced, center cut bacon in narrow strips for a wrap, cutting the bacon in half lengthwise and then bisecting those halved strips (depending on size) so they cook quicker. I prefer bacon-wrapped shrimp, not shrimp-stuffed bacon, if you get my drift. You and your wife might feel differently.

HTH,
Kathryn

[dpsphotos]

fzxdoc thanks for the advice, Kathryn. I'm going to try pre-cooking the bacon and then wrapping. I like the idea of halving the bacon so the shrimp flavor still comes through. Have you tried any rubs or spice combo you like with the shrimp, or just good ole butter?

Thanks,
Daniel

[Henrik]

I agree 100% with fzxdoc here. I know you're really keen on using bacon, but how about just smoking the shrimp for 18-20 minutes, then dipping in mayonnaise? Shrimp with the shell still on, not peeled. It is easy, a pure delicacy and makes for good finger food. Just an idea.

[fzxdoc]

dpsphotos Daniel, usually I brush the shrimp with some chile lime sauce that I make myself ( but there are lots of them on the supermarket shelves) and then wrap in bacon. I tried the PBC All Purpose rub once, but it was too salty, especially combined with the salt from the bacon. We like the delicate sea salt flavor of the shrimp instead of a lot of added salt.

Kathryn