Barbecued Bacon-Wrapped Shrimp Recipe

1      Reviews by:    Danny Coaker   Barbecued Bacon-Wrapped Shrimp Recipe marinades shrimp in onion, olive oil, sugar, garlic powder, red pepper, salt and oregano then wraps in bacon and grills. Serve with Mexican Fried Rice. Food Category:    Shrimp Cuisine Origin:    Southern    Servings: 6 Calories: 710 per serving Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   1 Hour, 12 Minutes Total Time:   1 Hour, 24 Minutes

INGREDIENTS

• 1 pound fresh or frozen shrimp, shelled and deveined
• 1 small onion, finely chopped
• 1/2 cup olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/2 pound bacon
• Mexican Fried Rice (recipe follows)
• 3 tablespoons cooking oil
• 1 cup long grain rice
• 1 (8-ounce) package frozen, peeled and deveined shrimp, optional
• 1 cup chili salsa
• 1/2 cup chopped green pepper
• 1 small onion, chopped
• 1 clove garlic, minced

DIRECTIONS

• Thaw shrimp if frozen. For marinade, in a small mixing bowl combine the next 7 ingredients. Place the shrimp in a plastic bag; set in a deep bowl. Pour the marinade over shrimp; close bag. Marinate shrimp for 3 hours in the refrigerator or 1 hour at room temperature, turning occasionally.
• Halve bacon slices lengthwise and crosswise. In a large skillet on range-top, partially cook the bacon. Drain on paper toweling. Drain shrimp, reserving marinade. Wrap bacon strips around shrimp and secure with wooden picks. Place shrimp in wire grill basket or on a 12 X 9-inch piece of heavy-duty foil. (If using foil, puncture the foil in several places.)
• Grill the shrimp on an uncovered grill directly over medium-hot briquets 12 minutes or until bacon and shrimp are done, turning basket or individual shrimp once. Serve with Mexican Fried Rice.
• For Mexican Fried Rice: In 12-inch skillet heat oil. Add rice; cook until golden brown, stirring frequently. Stir in remaining ingredients and 2 cups water. Bring mixture to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until rice is tender. Season to taste; serve additional salsa, if desired. Makes 6 servings.

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