Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the "back" (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way.
Set up the grill for direct grilling and preheat to high.
Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to insure even cooking.
~ Foil is a great way to prevent burning. In this case, it is protecting the wooden skewers from scorching, but it also works to protect bones from burning (as in rack of lamb, or pork chops) ~ Lining the cooking rack of a grill with foil is a good way to prevent smaller food items from falling through the grate ~ Lining the cooking rack of a grill also keeps it much cleaner
Sponsor Recipe from Reynolds Wrap®, Courtesy of Jenny Brule