This simple Bacon Wrapped Shrimp recipe is fun to make and always impresses hungry guests as an appetizer. The bacon flavors the shrimp and keeps everything moist while creating an amazing crunchy outer layer.
The key is Guide's Choice Spice Rub — the spices balance out the fatty savory taste of the shrimp and bacon, and the granulated dehydrated honey helps draw water out of the bacon and caramelize the outer crust.
Use more rub when grilling because it burns off in the flames; you can use less and still get good caramelization when cooking at lower temps in the oven or smoker.
Ingredients
- 1 lb. Extra-Large Shrimp (26/30 count), preferably shell-on deveined with split shell
- 1 lb. Standard Cut Bacon
- Guide's Choice Spice Rub (liberal amount)
- 1 cup Ranch Dressing
- Skewers
Preparation
- Remove bacon from packaging, cut strips in half widthwise and plate to bring closer to room temperature (warmer bacon stretches better when wrapping)
- Rinse and drain shrimp; remove shells if needed
- Pat shrimp dry with paper towels to remove all surface moisture
- Wrap half-strips of bacon around shrimp, head to tail, and skewer from head to tail through the curve of the shrimp to hold everything in place
- Spread skewers on a tray and coat both sides liberally with Guide's Choice Spice Rub. Cover with plastic wrap and refrigerate at least 1 hour.
- Whisk ranch dressing with about ½ tablespoon of Guide's Choice Spice Rub. Cover and refrigerate.
Cooking
- Grill: Cook on indirect heat until bacon is mostly cooked, then sear over direct heat to finish — keep flames to a minimum with a closed lid.
- Smoker: Smoke at 250°F for 2 hours or until bacon is crisp and caramelized.
- Oven Baked: Place on a broiler rack and bake at 250°F for 2 hours or until bacon is crisp and caramelized.
Serving
Remove spicy ranch dipping sauce from the refrigerator and re-whisk to blend. Serve with the bacon wrapped shrimp as a dipping sauce.
Here's to tight lines and smoked meats!! Cheers.