DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

BBQ'd Bacon Wrapped Basil Shrimp

Prep: 20 min | Cook: 15 min | Total: 35 min | Servings:6..

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BBQ'd Bacon Wrapped Basil Shrimp
BBQ'd Bacon Wrapped Basil Shrimp
BBQ'd Bacon Wrapped Basil Shrimp
YAY! Another bacon wrapped recipe. YAY!!!

This combines several of my favorite things ... Grillin' stuff ... wrappin' stuff in bacon and ... shrimp! It's also got some fun little twists, like the addition of some BBQ sauce and a fresh basil leaf. Familiar and comfortable, yet ... different and with a slight basil kick!

The Big Trick: The trick with these is stretching the bacon out, so that it's really really thin, before wrapping them around the shrimp. When I did it, I laid the bacon out on my cutting board, then used the side of my knife and the palm of my hand to literally SQUOOSH the bacon slices. This made very thin "sheets" of bacon, which I was then able to use to wrap around the shrimps.

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IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
18 each (454g)  large shrimp, peeled and deveined481.249.0890.84.54.2804.26
1/4 cup (38g)  sugar free bbq sauce (Buy Now) 10002002
6 slices (150g)  raw bacon68767.5181.5001.5
18 leaves (7.2g)  fresh basil1.65.07.21.21.1500.06
18 each (0g)  bamboo skewers, soaked in water for 30 minutes0000000
salt, pepper and chili flakes, to taste0000000
2 tbsp (28g)  light olive oil, for grilling2402400000
Totals (of 6 Servings):1419.89100.65g109.01g8.25g0.43g0g7.82g
Per Serving:236.6516.77g18.17g1.38g0.07g0g1.3g *

Method:

  1. Marinate the shrimp in the BBQ sauce for about 20 minutes.
  2. Pre-heat the grill.
  3. While the shrimp is marinating, cut each slice of bacon into 3rds. This will result in 18 approx. three-inch slices of bacon. Squish each slice of bacon with the side of a knife, or the bottom of a pan. Don't tear it up. You want 18 nice thin "sheets" of bacon.
  4. Set each sheet of bacon on a cutting board and place a nice basil leaf on top of each sheet.
  5. Place a marinated shrimp above each basil leaf. Season with a small amount of salt and pepper (chili flakes are a nice addition, too!)
  6. Wrap each slice of bacon around the shrimp and use a thin pre-moistened skewer to hold the bacon in place. You can also put up to 3 per skewer, for a different look.
  7. Brush the oil on the grill, to help prevent sticking. Grill the shrimps over medium high heat, until the bacon is crisp and the shrimps are cooked through.
  8. Serve!

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* Learn More: More about this recipe and nutrition ...

Comments

Good to hear from you, Joe! Glad you liked the shrimp, too! They are definitely a favorite of mine! Also, thrilled you're keeping up on me! We go back years! I hope life in Florida is grand. Watch out for the Pirates! Aaaarrrr .... ;)

 DJ  6/18/2013

 (Reply)

Mr. Foo-DJ my wife made your bbq bacon wrapped shrimp recipe tonight and I couldn't resist the urge to comment. I must say it is one of the best dang things I've ever eaten. A print out of your recipe is now forever placed in her "Betty Crocker Cookbook", (circa 1942) right between Paula Dean's scrumptious thighs and breasts (chicken thighs and breasts, that is). My Gordon Ramsey wannabe of a wife says I have to say thank you for your tip on thinning out the bacon.The bacon cooked perfectly and so did the shrimp. Keep up the great work kid. Thanks for all of your innovative recipes. For every pound you lose, I will be gaining two.

 Dreams Float Joe  6/17/2013

 (Reply)

Thanks, Nancy! They are good. I mean ... what's not to love?! Bacon, shrimp, basil, BBQ sauce ... FIRE?! It's a perfect storm of flammable goodness! You do need to watch the flares, though ... the fat from the bacon drips into the fire and BOOM! FLAMES!! You can grill them a little off to the side, which will reduce the flares ... Glad you liked 'em! :)

 DJ  1/5/2013

 (Reply)

Made the shrimp a couple of days ago. I wanted to beat everyone off with a stick, they are that good! My grill nearly caught the house on fire so finished them off in the broiler, but still VERY good.

 Nancy  1/4/2013

 (Reply)