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Bacon Wrapped Shrimp

June 11, 2014
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Lemme guess…I had you at “bacon wrapped”, right? Well add “shrimp” and you’ve got a double feature of flavor!  This was seriously one of the best dinners I’ve had in a long time. My recipe calls for serving the grilled shrimp over an amazing salad, but feel free to serve with rice, pasta, or mashed potatoes if you’d prefer.  You could also serve these bacon wrapped beauties as a stand-alone appetizer. You really cannot go wrong here. Enjoy!

Ingredients:
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
3 fresh garlic cloves, minced
1 Tablespoon Worcestershire sauce
1 Tablespoon freshly squeezed lemon juice
4 Tablespoons butter, melted
9 slices bacon
18 large shrimp, peeled, de-veined, tails removed
5 cups spring salad lettuce
1 cup grape tomatoes
1 ear fresh corn on cob, husks on
1/4 cup green onions, diced
1/4 cup toasted pine nuts
1/2 cup parmesan cheese, shredded
Cesar salad dressing, to taste (I used Newman’s Own)
Juice from 1/2 fresh lemon
Freshly ground black pepper, to taste

Directions:

  • Combine first 8 ingredients (cayenne thru melted butter) in a bowl.
  • Add shrimp, stirring to coat.
  • Cover and let shrimp marinate 1 to 2 hours in the fridge.
  • Slice bacon in half and slightly cook over medium high heat to render out some fat, keeping bacon flexible. (Do not crisp the bacon.)
  • Drain bacon and pat grease out with a paper towel.
  • Wrap each piece of marinated shrimp with a piece of bacon.
  • Slide on to skewers.
  • Grill on a medium-high grill until shrimp are opaque and bacon has begun to crisp, about 4 minutes per side.
  • Remove skewers from grill. Slide bacon wrapped shrimp off skewers and set aside.
  • Separately, add cob of corn to grill and cook 6-8 minutes per side.
  • Remove corn from grill and cool. Once cool enough to touch, remove husks and cut corn kernels off cob. Set aside.
  • To make salad, toss together lettuce, tomatoes, kernels of grilled corn, green onions, pine nuts, parmesan cheese, Cesar dressing (to taste) and lemon juice.
  • Top with freshly ground black pepper and bacon wrapped grilled shrimp.
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