BACON-WRAPPED SHRIMP1 pound fresh or frozen shrimp, shelled and deveined 1 small onion, finely chopped 1/2 cup olive oil or vegetable oil 1/2 teaspoon sugar 1/2 teaspoon garlic powder 1/2 teaspoon red pepper 1/4 teaspoon salt 1/4 teaspoon dried oregano, crushed 1/2 pound bacon Thaw shrimp, if frozen. For marinade, in small mixing bowl combine the next seven ingredients. Place shrimp in plastic bag; set in deep bowl. Pour marinade over shrimp, close bag. Marinate shrimp 3 hours in refrigerator or 1 hour at room temperature, turning occasionally. WHEN READY TO COOK: Halve bacon slices lengthwise and crosswise. In large skillet on rang-top, partially cook bacon. Drian on paper toweling. Drain shrimp, reserve marinade. Wrap bacon strips around shrimp and secure with wooden picks. Place shrimp in wire grill basket or on 12x9-inch piece of heavy-duty foil.(If using foil, puncture foil in several places.) Grill shrimp on uncovered grill, over medium-hot coals 12 minutes or until bacon and shrimp are done, turning basket or individual shrimp once and basting with marinade. Source: a Kingsford Barbecue cookbook
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