Recipe: Bacon-Wrapped Barbecued Shrimp

BACON-WRAPPED BARBECUED SHRIMP

1 pound large, giant, or jumbo raw shrimp, shelled and de-veined
1/2 slice of bacon per shrimp, partially cooked, cut in half (start with 8 slices)
8 bamboo skewers, soaked for 2 hours (or 16 toothpicks if making apps)
1 each red and yellow bell pepper, seeded, cleaned and cut into 1-inch chunks
1 small martini olive per shrimp (again, start with about 16 olives)
1/2 cup of your favorite barbecue sauce
1 lime, cut up and quartered

Soak bamboo skewers or toothpicks in advance.

Partially cook the bacon.

Place a martini olive in the center of each shrimp and a piece of bacon around the shrimp.

On a skewer, place a piece of pepper followed by the shrimp combo. The peppers make excellent anchors. Typically try using two parallel skewers to make turning shrimp easier. If using toothpicks, you can use one piece of pepper (or two if room).

Coat with the barbecue sauce and place over direct heat for 3 minutes.

Turn once and baste again with barbecue sauce for 3 more minutes. Check for doneness, when shrimp turns opaque. If using larger shrimp, you may need to cook an additional 2-3 minutes. Drizzle a few drops of lime on your tasty treat.

Makes 3 main course servings or 5-6 appetizer servings