Jeff’s Curry Bacon Wrapped Shrimp

16 04 2011

Okay…I know…You don’t care about the recipe, you just want to eat about 40 of these right now don’t you!  When our friend Jeff had us over for a BBQ and this was the smell from the grill, I know that’s what I was thinking.  Of course, about 5 minutes later, I knew that I NEEDED this recipe.  They are really pretty easy (a little time consuming but not difficult) and couldn’t be tastier.  Can’t imagine why it’s taken me so long to post this one.  Enjoy!

  • 1 lb bacon (thin, center-cut style)
  • 2 tsp sweet paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp sugar
  • 2 tbsp lemon juice
  • 1 1/2 lb shrimp (20/25 count, shelled, deveined)
Start grill or turn on broiler
1. Cut the slices of bacon in half.  Partially cook the bacon over moderate heat to render some of the fat without allowing to crisp or brown.  Remove the slices and drain on paper towels.  They need to be soft so you can wrap them around the shrimp, the bacon will finish cooking on the grill.
2. Combine the paprika, cayenne, curry powder, cumin, coriander, salt and pepper.  Stir in olive oil, sugar and lemon juice.  Add the shrimp, partially cooked bacon and toss well to coat.  Let marinate at room temperature for 30-60 minutes, stirring occasionally.
3. Remove the shrimp from the marinade, reserving the marinade.  Wrap a half-slice of bacon around each shrimp and thread on a skewer.  Overlap the ends of the bacon on the tummy of the shrimp, poking the skewer through that point and out through the back.
4. Brush your grill with a little oil to prevent sticking.  Grill the shrimp skewers for about 5 minutes, turn over, baste with remaining marinade and complete cooking until bacon is browned and the shrimp is opaque throughout.  Serve hot, or warm.
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