BACON-WRAPPED SHRIMP

1 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