As Labor Day weekend fast approaches, I realized recently my time spent in front of the grill was nearly non-existent this summer. Where did the time go? It was doing other things besides grilling, I guess.
Well, even after the Labor Day festivities are over and we shift into fall flavors, there’s still time to fire-up the beast. This is one of my favorite grilled appetizers. Simply skewer and wrap the shrimp before your party. Then throw them on the grill just as people start to arrive. The timing is easy to remember. Take a two sips of your cocktail, then turn the shrimp. Take two more sips, and the shrimp will be perfectly grilled.
I recommend using thin-cut bacon to ensure the right amount of crispiness, without overcooking the shrimp.
- 10-12 large shrimp, uncooked, shelled & deveined
- 10-12 fresh basil leaves
- 5-6 strips of bacon, cut in half
- 10-12 wooden skewers, soaked in water
- Starting with the thick end of the shrimp, perch the wooden skewer through the shrimp.
- Place a basil leaf on the side of the shrimp. Wrap on strip of bacon around the shrimp and basil, securing the end with the sharp part of the skewer.
- Grill the shrimp over a medium flame for 3-4 minutes, turning halfway through. Place a piece of foil under the exposed skewers to prevent them from burning.