Bacon, Shrimp and Basil Skewers

Name: Bacon, Shrimp and Basil Skewers
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H8M0.000S
Yield: 24 servings
Ingredients: 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 minute

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Level: Easy
Total: 8 min

Cook: 8 min

Yield: 24 servings

Level: Easy
Total: 8 min

Cook: 8 min

Yield: 24 servings

Ingredients

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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 minute

Directions

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.

Cook’s Note

~ 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