Smoky BBQ Bacon Wrapped Shrimp Skewers

Allergens

Shellfish (shrimp)

Ingredients

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• 2 tbsp olive oil
• 1 cup barbecue sauce (preferably your favorite store
• bought brand)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1/4 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions

1. In a small bowl, mix together barbecue sauce, honey, soy sauce, Worcestershire sauce, smoked paprika, and chili powder. Set aside.
2. Cut each slice of bacon in half, creating 16 pieces. Wrap one piece of bacon around each shrimp, securing with a toothpick or skewer if needed.
3. Heat olive oil in a large skillet over medium high heat. Add seasoned shrimp and cook for about 2 minutes per side, until the shrimp turns pink and is cooked through. Remove from skillet and set aside.
4. Carefully pour sauce mixture into the same skillet, increasing heat to high. Cook for about 1 minute, stirring constantly, until the sauce thickens slightly.
5. Add cooked shrimp back to the skillet, turning them in the sauce to coat evenly. Cook for an additional 2 minutes, until heated through. Season with salt and pepper as needed.
6. Serve immediately on skewers or directly from the skillet. Enjoy!

Chef’s Insight

Use thick-cut bacon for better coverage and to avoid breaking when wrapping the shrimp.

Notes

The key to success with this recipe is to wrap the shrimp tightly in bacon and cook them just until they turn pink.