This recipe adds a combination of sweet heat with the saltiness of bacon. Wrap all that around your shrimp and your mouth just salivates. Ramping up my recipe I used my Hot Red Pepper Jelly for a glaze. This stuck like glue to the bacon and gave it a great glaze. If you have the chance this jelly is a must in your pantry/refrigerator. I served it with a side of Rainbow Orzo, done Risotto style.
Grilled Bacon Wrapped Shrimp
with a Hot Red Pepper Glaze
16-Shrimp, shelled and deveined
12-16- Pieces of Bacon
Hot Red Pepper Jelly
Before you start place skewers in water to give them a good soaking, this prevents them from catching on fire. Soak at least 30 minutes.
Since the shrimp cook fast, I usually cook the bacon just a little before wrapping it on the shrimp.
Heat a skillet up to medium-low and place the bacon in it. Cook bacon until limp, without browning it.
Wrap the shrimp with the bacon and skewer.
Spread the Hot Red Pepper Jelly over the skewers. Grill at 350 degrees for about 7-10 minutes or until the shrimp are pink and bacon is brown.
1 cup- Rainbow Orzo
2 cups - Chicken Broth
1/2 cup - Grated Parmesan Cheese
1 Tblsp. - Parsley, chopped
1/2 cup - Finely chopped Onion
1 Tblsp. - Olive Oil
In skillet heat Olive Oil on medium heat and cook onions until soft. Pour in Chicken Broth deglazing the onions. Place Orzo in pan and bring to boil. Lower heat to a simmer, for about 12 minutes. Check periodically to make sure Orzo does not stick and stir. When Orzo has absorbed most of the liquid and is soft, check for doneness, then add cheese and parsley. Stir and let cook another 2-3 minutes.
Authored by +Shawna Williams
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