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Bacon wrapped shrimp is an easy, no frills way to get two of life’s pleasures—bacon and shrimp—together to combine them in one awesome bite. Complement each bacon wrapped shrimp with a kiss of hickory smoke and a glaze made out of your favorite bourbon and you now have one of the best starters to any BBQ meal. They score very well at BBQ comps for the side categories and are easy to duplicate at your house.
What size bacon wrapped shrimp is best?
That is the first thing you need to consider and it comes down to your equipment. The answer depends on what type of grill or smoker you use. If you do not have a smoker and want to grill these off then you need to go with the thin cut bacon and small shrimp. However, if you want to put in the smoker and want to get a nice kiss of smoke flavor on the bacon wrapped shrimp then go with thick cut bacon and the biggest shrimps you can get your hands on.
10 10-15 Shrimp uncooked with shell – for an overview on how to peel & devein shrimp CLICK HERE
5 Strips uncooked Bacon
1 stick butter
3 cloves of garlic
Remove Shell leaving tail on then wrap in a half a strip of bacon, Then coat with “the rub” and place in foil pan.
Smoke with Hickory for 15 minutes in 350 pit – bacon should be about 75% cooked and rub should be set on the bacon. Baste with Garlic Butter (melt 1 Stick salted butter and 3 cloves of garlic) Return to Smoker until bacon is cooked through about 8 minutes.
Remove and dunk each shrimp in Bourbon Glaze (.5 part Bourbon, 1 part Horseradish Cocktail Sauce, 4 parts topper BBQ sauce) and return to new pan cook for 5 minutes until glaze sets up remove from smoker and baste with Garlic Butter one more time. Garnish with Curly parsley and spritz with Lemon (optional)
To see video recipe click below!