Smoky Memphis-Style BBQ Bacon Wrapped Shrimp Skewers

Allergens

Shellfish (Shrimp)

Ingredients

• 12 large shrimp, peeled and deveined
• 6 slices thick
• cut bacon, halved
• 1 cup barbecue sauce (Memphis
• style)
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium high heat. If using wooden skewers, soak them in water for at least 30 minutes before using.
2. In a small saucepan, combine barbecue sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, cayenne pepper (if using), salt, and black pepper. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and set aside.
3. Thread two shrimp onto each slice of bacon, folding the ends of the bacon over the shrimp to secure them in place. Secure with skewers, threading the skewers through the folded end of the bacon and the tail of the shrimp. Repeat for all shrimp.
4. Brush the shrimp wrapped bacon skewers generously with the prepared BBQ sauce. Place skewers on the preheated grill, and cook for 4 5 minutes per side or until the bacon is crispy and the shrimp are cooked through.
5. Baste with additional sauce during cooking, if desired. Remove from the grill and let rest for a minute before serving.

Chef’s Insight

To mimic the bustling atmosphere of a Memphis street food festival, serve these skewers alongside classic sides such as coleslaw, macaroni and cheese, and cornbread.

Notes

For a spicier version, increase the cayenne pepper to taste.