24 extra large shrimp (about 1 1/2 pounds), peeled and deveined
24 fresh basil leaves
24 thin strips bacon, each 6 to 7 inches long
24 slender bamboo skewers (8 to 10 inches long), soaked in water for 30 minutes
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 ensure even cooking.
Recipe courtesy of Steven Raichlen, author of "The Barbecue Bible and Barbecue Bible Sauces, Rubs, and Marinades" (Workman Publishing)