The shrimp is lightly dusted with BBQ seasoning and wrapped with smokey bacon that’s grilled to a crisp. Next is a glaze of tangy-sweet BBQ sauce to add a delicious stickiness. As if that wasn’t enough, I made my risotto with baby peas to add the final taa-daa. I think you’ll love this….we sure did. When cooking these on the grill, remember the bacon must be crisp…that’s the ticket, and you must use thin sliced bacon or you’ll overcook the shrimp. Totally YUM!
- 1 dozen shrimp – 21-30 count (can use larger if you want – just use less), shelled, deveined, tails left on, and sliced down the back – not quite butterflied
- 1-2 Tbsp of your favorite gluten free BBQ seasoning (depends on salt content)
- 6 slices of thin smokey bacon, cut in half to make 12 pieces (thick cut won’t get crispy)
- Johnathan’s Q BBQ sauce or your favorite gluten free BBQ sauce
- 12 toothpicks