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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.