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Barbecued Bacon Shrimp

Source of Recipe


Sunset, July 2000






List of Ingredients



• 1 pound (32 to 36 per pound) peeled, deveined shrimp, rinsed
  
• 16 to 18 slices bacon, cut in half crosswise
  
• Cooking oil spray or salad oil
  
• Mom's Barbecue Sauce (recipe follows)
  






Instructions



1. Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick.
   
   
2. Arrange bacon slices in single layers in 2 pans, each 10 x 15 inches. Bake in a 450º F oven until bacon begins to brown on the bottom (lift to check), 4 to 8 minutes. As bacon is browned, transfer to towels to drain. Discard fat in pans.
   
   
3. Wrap 1 bacon strip around each shrimp; secure with a toothpick. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Arrange wrapped shrimp in a single layer in basket; close basket. Cook in batches, if needed.
   
   
4. Prepare barbecue for direct heat (see below). When it is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay basket on grill and turn as needed to brown bacon lightly, 2 to 3 minutes total.
   
   
5. Remove basket from heat, open, and baste bacon-wrapped shrimp with about 1/4 of Mom's Barbecue Sauce (proportionately less if cooking in batches). Close basket, flip over, open basket, and baste shrimp with another 1/4 of the sauce (less if cooking in batches). Close basket, return to grill, and cook, turning once, until shrimp is opaque but still moist-looking in center of thickest part (cut to test) and bacon is well browned, 2 to 3 minutes longer. Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.
   
   Makes 8 appetizer servings.
   
   ........
   
   MOM'S BARBECUE SAUCE
   
   • 1 cup catsup
   • 1/4 cup soy sauce
   • 1/4 cup cream sherry
   • 2 Tbsp lemon juice
   • 2 Tbsp firmly packed brown sugar
   • 4 tsp minced fresh ginger
   • 2 tsp Dijon mustard
   • 1 tsp liquid smoke
   • 1 tsp minced garlic
   • 1 tsp grated lemon peel
   
   In a 2- to 3-quart pan, combine all ingredients. Stirring occasionally, bring to a boil over high heat; reduce heat and simmer, stirring often, until sauce is slightly thickened and reduced to 1-1/2 cups, about 20 minutes.
   
   Makes 1-1/2 cups.
   
   
   ♦ TO PREPARE GRILL FOR DIRECT HEAT:
   
   If using charcoal briquets, mound and ignite enough briquets to cover the fire grate in a single, solid layer (you'll need about 75). When the briquets are dotted with gray ash, after 15 to 20 minutes, spread them over the fire grate in a single layer. Let them burn down to the desired heat. Set grill in place.
   
   If using a gas barbecue, turn all the burners to high and close the lid for 10 minutes. Adjust the burners to the desired heat.