BBQ Shrimp Wrapped In Bacon

It's hard to go wrong with BBQ Shrimp, especially when it's wrapped in bacon. But I'm not going to let you take any chances here. This recipe is sure to be a big hit as an appetizer for your next party, barbecue party or otherwise.

What sets this apart from an appetizer cooked in the oven? Anyone? OK, it's simple really. You can't include wood smoke in your oven and that makes all the difference in the world. It's just one of those things that's kind of hard to explain if you've never cooked anything on a charcoal grill. Done properly, and with the right kind of wood (chip or chunk), you will add a flavor that will simply capture you. It's something that's really hard to shake once you've got it in your blood.

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Serves: 6 - 8

Cooking Method: Indirect Heat

Suggested Wood: Hickory, Apple, Oak or Maple

Cooking Time: 17 Minutes

Basic Ingredients

• 30 Basil Leaves, Coarsely Chopped

• 2 Tablespoons Freshly Grated Parmesan Cheese

• 1 Teaspoon  Fresh Minced Garlic

• 30 Large Shrimp (21- 25 count per pound), peeled with tail shells on

• 13 Thin Bacon Slices, cut in half

Sauce

• 1-1/4 Cups BBQ Sauce (Buy it or make your own)

• 1/4 Cup Applesauce

• 1/4 Cup Pure Maple Syrup

• 1 Tablespoon Balsamic Vinegar

OK, Let's Cook Some BBQ Shrimp

The first thing to do to cook the BBQ shrimp wrapped in bacon is create the stuffing. To do this, mix the basil, cheese and garlic. Once you've done that, make a deep cut down the back of each shrimp and remove the vein. Then take 1/2 teaspoon of the mix and fill each cut with it. Then wrap each shrimp with 1/2 slice of bacon and tuck in the loose end or use a toothpick. Only the tail should be exposed.

Now, it's time to get your grill going. Build a charcoal, wood or charcoal and wood fire and set it up for indirect cooking by putting the coals on one side (there are various approaches for different types of charcoal grills).

Once the grill reaches 400° F, place the shrimp on the the side of the grills without the coals and you point the tails up. Close the lid (yes, grilling is not done with the lid open) and cook the shrimp for 14 minutes. Drain the shrimp on a paper towel lined platter.

Now combine the ingredients for the sauce together in a small bowl. Take each shrimp by the tail and dip it in the sauce. Then return it to the grill on the side away from the coals. Close the lid and cook for about 3 more minutes; or enough time for the sauce to carmelize.

Serve it hot! 

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