BBQ Bacon-Wrapped Shrimp

We don’t get our boat out often enough, even though I could live on that thing come summer (it’s awesome for sprawling out and getting a good tan).  The hubs just has too many extracurricular things going on.  He hits more sales than any thrifter I’ve ever known!

So on Sunday when he said “Let’s take the boat out” I laughed and said “What’s the occasion?”  He said, “You’re always asking and it’s our anniversary I thought I’d take you”…oops, I forgot our anniversary!  And just for the record, I never forget he does…it just slipped my mind at that moment. 

To prove that point I had one of his favorite meals planned out that night.  Bbq bacon-wrapped shrimp.  After being outside all day in the sun we got back around 8:30 and I was all set to fire up the barbie.  Him and Roxy (doggy) decided to go to sleep…geesh!  So I shared some of the shrimp (and loaded baked potatoes) with Haley (doggy) and celebrated our anniversary…ha!  Plus, I get two days of lunch out of it.  You snooze, you lose 😉

This is super easy and quick, it would be great for a weeknight or when you don’t want to fire up the oven. 

Bbq bacon-wrapped shrimp

1 bag of cooked, cleaned, tails-removed large shrimp (size 21-30)
16 oz. package of thin sliced bacon
Your favorite bbq sauce or this homemade one
skewers or a fish grilling thingamabob

If using wooden skewers, soak them in water for about 30 minutes and then thread your food on.  This is what I usually use but, then I got the genius idea to use the fish griller thingy.  It worked great too!  On the downside you have to wash it, skewers you just throw away well, unless they’re metal.  You get the point. 

Open the bacon and slice it in half.

(This is thick cut, that I grabbed by mistake.  Regular cut is much quicker to cook).

Wrap a half piece of bacon around each piece of shrimp, secure the bacon using a toothpick.  Place on skewer or grill flippityflapflop.  About halfway through, fire up the grill to a medium-high heat.

Once completed sprinkle with salt and pepper. 

(The 5 extra shrimp are doused sprinkled with Tony Chachere’s spice).

Brush both sides of the shrimp with bbq sauce, put on grill and cook until bacon is cooked through. 

When flipping, add more bbq sauce.  I actually used almost an entire 1/2 pint, I saved the rest for dipping.  And that’s it, they’re done.  (Since we like these any time of the year, you can also broil them, just watch them carefully so your bacon doesn’t burn).

Enjoy! And don’t forget your anniversary 😉

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