Grilled BBQ Bacon Shrimp
16 (10-inch) wooden skewers
2 tablespoons butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 (1-inch) piece ginger, grated
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colossal shrimp, shelled with tail
on, deveined (about 1 1/4 lbs)
4 slices bacon
Preheat grill to medium. Soak skewers in water
while preparing the
BBQ sauce. In a medium saucepan melt butter and
saute onions and
jalapeno, until tender. Season with cayenne, and
salt and pepper. Add
ginger, brown sugar, orange juice and ketchup in
that order making
sure to blend each ingredient completely before
adding the next
ingredient. Let simmer until the edges begin to
caramelize, about
15 minutes. Set aside and let cool. Once cool,
remove half of the
sauce and reserve for dipping. The other half is
for brushing on the
shrimp when grilling. Cut bacon in thirds. Thread
each shrimp onto a
skewer, starting from the tail end. Bend the shrimp
as you thread it
so it lies in 1 straight line on the skewer, removing
its natural
curve. Wrap the center of each shrimp with a piece
of bacon. Brush
with BBQ sauce and place skewers with bacon, seam
side down, onto the
grill. Cook over medium heat until bacon crisps
and shrimp is cooked
through, about 8 minutes.
