Barbecued Bacon Wrapped Shrimp
Tara's Notes
These shrimp make all who eat them sooooo happy. The only thing better than eating a plateful is eating a plateful accompanied by a really good, really cold margarita.Noted on 1/29/2012Ingredients
Instructions
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In a medium non-reactive bowl, combine the shrimp, tequila, lime juice and pepper. Cover and let stand at room temperature, stirring once or twice, for 1 hour.
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Wrap each shrimp in a piece of bacon, stretching the bacon a bit to fit. Slide the shrimp onto 4 or 5 skewers, positioning them to prevent the ends of the bacon pieces from unwrapping.
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Thin some of your Texas Ranch Barbecue Sauce with a little water for brushing the shrimp.
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Prepare the grill. Wrap the wood chips partially in foil, creating a small packet that is open at the top. Set the packet on the hot coals or lava stones; position the grill rack about 6 inches above the heat source.
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When the wood chips are smoking heavily, place the skewers on the grill, cover and cook, turning them once or twice and brushing the shrimp with the thinned barbecue sauce, until the shrimp are pink and cooked through and bacon is crisp.
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Slide the shrimp from the skewers and serve with additional sauce for dipping.
Cook's Notes
These shrimp can be broiled or simply grilled instead of smoked. They won't the the same but they will still be good.
Ingredient Notes
If you don't have the time or inclination to make the sauce, use a good store-bought spicy tomato-based barbecue sauce.
Special Equipment
You will need metal or bamboo skewers.
If you plan to smoke the shrimp on a grill, you will need some hickory or mesquite wood chips.