Grilled Shrimp with Bacon

Bacon-wrapped shrimp on the grill is one of those appetizers that disappears from the plate before you even set it down. Jumbo shrimp get a 30-minute to 1-hour soak in a punchy marinade of lemon juice, ketchup, garlic, and hot pepper sauce, then each one gets wrapped in a piece of bacon and threaded onto skewers.

The marinade here is simple but smart. The ketchup adds a touch of sweetness and body, the lemon juice brightens everything, and the hot sauce gives a background heat that plays off the smoky, salty bacon. Marinating at room temperature (not the fridge) keeps the shrimp from getting too cold, which helps them cook evenly on the grill.

Expect flare-ups. Bacon fat dripping onto hot coals is going to cause flames, so keep a water spritzer close by. Turn the skewers several times and brush with the reserved marinade as they cook. You’re looking for crisp, rendered bacon and pink, curled shrimp, about 10-12 minutes total.

Chef Tips

• Use jumbo shrimp, not medium. Smaller shrimp overcook before the bacon crisps up. You need that size to balance the cooking times.
• Cut bacon into thirds, not halves for a tighter, more secure wrap. Halves tend to unravel on the grill.
• Soak wooden skewers for at least 30 minutes before grilling. Or use metal skewers and skip the worry entirely.
• Serve immediately with lemon wedges. These lose their crunch fast. The bacon softens as it cools.

Variations

• Jalapeño stuffed: Tuck a thin slice of jalapeño between the shrimp and bacon before wrapping for a spicy kick.
• Teriyaki version: Swap the ketchup and hot sauce for teriyaki sauce and add a teaspoon of grated ginger to the marinade.