Shelly's Recipe

BARBECUED BACON SHRIMP

Category: Grilled Starters

1 pound (32 to 36 per lb.) peeled, deveined shrimp, rinsed
16 to 18 slices bacon (16 to 18 oz.), cut in half crosswise
Cooking oil spray or salad oil
Barbecue sauce, recipe follows

Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick.

Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches.

Bake in a 450 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.

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.

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. Remove basket from heat, open, and baste bacon-wrapped shrimp with about 1/4 of 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.

To prepare grill for direct heat:
If using charcoal briquets, mound and ignite enough briquets to cover the firegrate 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 firegrate 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.

Barbecue Sauce
In a 2- to 3-quart pan, combine 1 cup catsup; 1/4 cup each soy sauce and cream sherry; 2 tablespoons each lemon juice and firmly packed brown sugar; 4 teaspoons minced fresh ginger; 2 teaspoons Dijon mustard; and 1 teaspoon each liquid smoke, minced garlic, and grated lemon peel. 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.