Grilled Marinated Shrimp Wrapped in Smoky Bacon and Basil
Great for a main course, or an appetizer. Perfect for company!
Marinade:
½ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard (check label for allergens)
1 tablespoon chopped fresh basil, plus about 30 whole large basil leaves (washed and patted dry)
Salt and pepper, to taste
About 15-18 jumbo shrimp, peeled, deveined and tails intact
About 2 tablespoon of vegetable oil, to prepare gas grill
5-6 smoked bacon slices (check label for allergens)
Make the marinade by whisking together the olive oil, white wine vinegar, mustard, and chopped basil, and the salt / pepper to taste. In a large bowl, place the shrimp and pour the marinade over. Gently toss to coat. Cover the bowl with plastic wrap and refrigerate 5-8 hours, tossing throughout the marinade time.
Prepare a gas grill to medium-high. When ready to grill, hold a clean small piece of cloth towel dipped in the vegetable oil securely with grill tongs. Wipe the grill grate to prepare.
Remove the shrimp for the marinade and drain well. Cut each piece of bacon into thirds and lay flat on a cutting board. Place 1-2 basil leaves on top of the bacon and then place the shrimp on top. Wrap well and secure each with a toothpick. Place the wrapped shrimp to the hot grill and cook for about 2-3 minutes each side or until the shrimp is pink and cooked all the way through.
Serve immediately.
Serves 6 as a main course; Serves 8-10 as an appetizer
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