Jumbo Gulf shrimp wrapped tight in bacon, seasoned heavy, and charred black over high heat
Ingredients
Ingredients
- 2 pounds jumbo shrimp (about 20 shrimp per pound of bacon)
- 1 pound bacon strips, cut in half (about 20 total pieces)
- 1 teaspoon Casa M Spice Co® Chain Reaction®
- 2 teaspoons Casa M Spice Co® Uncontrolled Hooked®
Method
-
01
Preheat grill to high heat
10 minGrill heats while you prep the shrimp.
-
02
Clean, devein, and peel shrimp
12 minLay them out on a cutting board and work through each one methodically — you want the vein completely gone and the shell clean, no fragments left behind that'll grit between your teeth.
-
03
Season shrimp with spices and mix
3 minToss the shrimp in a bowl with both spices until every piece is coated evenly, then wrap each one tight with a half-strip of bacon, starting at the tail and overlapping as you go so it doesn't unravel on the grill.
-
04
Wrap each shrimp with bacon and skewer
15 minCompress and wrap tightly for even cooking.
-
05
Grill skewers over direct heat 3 min per side
6 minWatch closely, flip to cook bacon and shrimp evenly.
-
06
Let skewers cool on platter
3 minThis gives the bacon time to firm back up after handling and lets the spices set into the shrimp — you'll get better flavor and the exterior won't stick to your grates when heat hits it.
From Mike's Notebook
Wrap bacon tight enough that it doesn't slip during the flip — loose wraps unravel and cook unevenly.
Buy shrimp still in the shell and peel them yourself the day before — frozen peeled loses moisture.
Three minutes per side is the max — overcooked shrimp turns rubbery faster than bacon crisps.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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