Grilled Bacon-Wrapped Shrimp

Marinate shrimp in tequila and garlic, wrap them in bacon and grill them with lime.
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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 6-8
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16 jumbo shrimp, peeled, de-veined, and tail on (about 1 1/4 pounds)

1/2 cup tequila, preferably Anejo

4 garlic cloves, roughly chopped

Kosher salt and freshly ground black pepper

1 tablespoon olive oil, plus more for brushing the grill grates

16 slices bacon (not thick cut)

2 limes, each cut into 6 wedges 


Special equipment:
eight 8-inch metal skewers
  1. Toss the shrimp in a large bowl with the tequila, garlic and a pinch each of salt and pepper. Cover and refrigerate for 30 minutes up to 1 hour.
  2. Preheat an outdoor grill for medium heat.
  3. Drain the shrimp and then toss with the oil and a generous pinch of salt and pepper. Wrap each shrimp with a slice of bacon. Thread 2 shrimp and 2 lime pieces on each skewer, alternating between the two.
  4. Lightly oil the grill grates and grill until the bacon is crisp and shrimp are firm, flipping as needed, about 5 minutes.