Firecracker Shrimp

[Roxy15]

Firecracker Shrimp:

 

1 lb. Large-(16-20 Count) Shrimp, Peeled & Deveined

2 T. Hot Chili Sauce-(Sriracha Is The Best)-Or To Taste

2 T. Olive Oil

1/4 Tsp. Salt

2 Tsp. Sugar

4-5 Cloves Garlic, Pressed

1 Pkg. Amazing Taste Seafood Seasoning

Bacon, Sliced To Fit Around The Shrimp-Opt.

 

Using a colander, rinse shrimp thoroughly in cold water; plate dry with a paper towel.

 

Put the shrimp in a bowl and sprinkle Amazing Taste Seafood Seasoning over shrimp.

 

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours.

 

***While the shrimp are marinating, be sure to soak the skewers if you’re using wooden skewers. They need to soak at least 20 minutes or they’ll scorch or catch on fire. If you’re using metal skewers, you’re good to go.

 

You can half cook the bacon while the shrimp is marinating and the skewers are soaking. Actually you don’t have to cook the bacon at all. You can just wrap it, but, cooking it about half done is better. The key to getting it crispy is to fry it in the skillet for a while.

For this shrimp, cut the bacon slices in thirds. For bigger shrimp, cutting the bacon in half works better. You want the bacon long enough to go all the way around the shrimp with a little overlap. Remember that it shrinks a bit if you pre-cook the bacon a bit.

Wrapping:

 

After the bacon is fried a little & cooled, take a shrimp and wrap the bacon around. The skewer goes through catching the bacon to hold it around the shrimp. Push through where the bacon meets, so it stays on tight. The bacon does shrink some more and holds on tight as it cooks. When threading the skewers it’s loose, so catch it good with the skewers.

 

On the Grill:

 

Place the skewers on the grill. When the shrimp starts to turn orange colored, flip them. This only take a very few minutes. The times depend on the size of the shrimp. The color is the best guide. Once you see the color like at restaurants, that’s it; the shrimp are done. Even with the bacon around there, you can see the ends of the shrimp and the coloring. With the pre-cooking on the bacon, it is also a nice brown color. If not precooked, the bacon is a bit anemic when the shrimp are done.