Recipe courtesy of Hunter Fieri
Spicy BBQ Bacon-Wrapped Shrimp
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 582
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 44
- Dietary Fiber
- 1
- Sugar
- 36
- Protein
- 26
- Cholesterol
- 172
- Sodium
- 1873
- Total: 30 min
- Active: 25 min
Ingredients
2 cups barbecue sauce, such as Guy Fieri Kansas City Barbeque Sauce
1/4 cup sriracha
1 tablespoon canola oil
1 tablespoon honey
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons oyster sauce
1 teaspoon granulated garlic
1 pound 21/25 shrimp, peeled and deveined, tail shell left on
1 pound thick-cut applewood-smoked bacon
Zest of 1 lemon
Directions
Special equipment:
Metal skewers, pasty brush- Preheat the oven to 350 degrees F. Preheat a grill to medium high.
- Mix together the barbecue sauce, sriracha, oil, honey, mustard, oyster sauce and granulated garlic in a medium bowl. Add the shrimp and set aside.
- Lay the bacon on a sheet pan and bake until it is partially cooked, 6 to 7 minutes. Transfer the bacon to paper towels. Remove the shrimp from the marinade, shaking off excess; reserve the marinade for basting the shrimp.
- Wrap the bacon around the shrimp, making sure both ends of the bacon meet back together.
- Thread the shrimp diagonally on metal skewers, ensuring that the skewers go through both ends of the bacon and putting 4 to 5 shrimp on each skewer. Grill until the shrimp are cooked through, 3 to 4 minutes, rotating the skewers for even cooking and basting with the reserved marinade.
- Remove the shrimp from the grill and slide them off the skewers. Serve garnished with lemon zest.