-
1
Peel and devein the shrimp, placing them in a gallon ziplock bag or other sealable container
-
2
Pour Italian dressing over the raw shrimp to marinate for a while, couple hours perhaps if you have that much time. You can experiment with other marinades but this is what we enjoy.
-
3
Place a dozen or so bamboo skewers onto a baking sheet and cover with water, this will prevent the skewers from burning while on the grill. You can use the same sheet when taking them to the grill.
-
4
Slow cook the bacon over medium heat, careful to pull them off before they look like they are cooked, or you can't use them to wrap the shrimp, they will be too cooked, and too brittle. They need to remain floppy.
-
5
Set aside the partially cooked floppy bacon to cool, so you can handle them safely to wrap the bacon.
-
6
Start your grill to get it up to medium high temperature.
-
7
Depending on the size of your shrimp, you can use one strip of bacon per shrimp, or if they are on the small side, half a strip of bacon per shrimp. Wrap each shrimp with bacon doing one and a half to two times around, then pierce with skewer to hold in place. Repeat this with additional bacon wrapped shrimp until you have four to six shrimps per skewer.
-
8
Once all of your shrimps are bacon wrapped and skewered, you should have six to ten skewers.
-
9
Reduce the grill temp too low, and place all the skewers on at the same time. Only cook 2 minutes per side, or they will overcook and be dry and rubbery. The bacon completes cooking on the shrimps, taking heat and adding flavor to the shrimps.
-
10
Remove to a plate or bowl and serve.
