I wanted to make something a bit more exotic one evening and as usual, wanted it to be quick. I was in the mood for some grilled shrimp. I decided to gather what I had around the house before I stepped out to the store. I have learned that if you use what you already have in your cabinets and fridge, then it forces you to become more creative.
In this case, I had shrimp and bacon, what a great combination. All I needed now was a really good dipping sauce. I knew I had some BBQ sauce and since I was using shrimp, I decided to add some lemon pepper to the sauce to make it bit more spicy and tangy.
Now lets first talk about shrimp and their different sizes. All of the numbers associated with shrimp may seem very confusing to you, but actually it’s pretty simple. All shrimp are given a number in accordance to their size. For example, if you buy 16/20 shrimp, that means that you can expect 16 to 20 shrimp per pound. If you are buying 21/25 or 40/50 then that is the approximate number of shrimp in a pound. For this recipe, I happen to be using 21/25 sized shrimp. These are a good medium size shrimp. Since we are going to wrap our bacon around the shrimp, this would be the smallest size that I would recommend.
The first thing I did was peel and de-vain the shrimp.(I suggest you buy your shrimp already peeled and de-veined from the store) I then seasoned the shrimp with salt and pepper. I the took a strip of bacon and cut the bacon into 4 pieces. I then took each piece of bacon and wrapped it around one shrimp. I skewered each shrimp with a toothpick to secure the bacon. Once I had all of my shrimp wrapped with bacon, it was time to take it to the grill. Make sure your grill has been preheated to medium/high. Your shrimp are only going to take about 5 minutes to fully cook.
While my shrimp were grilling, I started to prepare my BBQ Sauce. I made some fresh BBQ sauce and added 3 tablespoons of lemon pepper to the sauce. I also added some chopped fresh basil to the sauce. I let the sauce simmer for about 5 minutes so the flavors could all come together. (If you like spicy, then I suggest adding 1 teaspoon of hot sauce to your BBQ sauce)
I removed my cooked shrimp from the grill and used my BBQ Sauce for dipping. I also made some garlic toast and served that with my shrimp as well. The flavor of the grilled bacon combined with the shrimp was fantastic. I also loved the combination of the lemon pepper in the BBQ Sauce. It was a real hit. The sauce was so good, I was dipping my bread in it as well.
I hope you get a chance to give this recipe a try, it’s to die for!
Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.
In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.
For more recipes and to receive your free cookbook, visit his site.