Ingredients
- 1/2 cup olive oil or vegetable oil
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh dill
- Coarse (kosher) salt and freshly ground pepper
- 1 pound jumbo shrimp (13 to 15 per pound), peeled and deveined, with tails intact
- 5 regular lean bacon slices (about 2 1/4 ounces uncooked), cut crosswise into thirds
- Fresh watercress for garnishing
Directions
In a small bowl, whisk together the olive oil, vinegar, mustard, and dill. Season with salt and pepper to taste.
In a medium nonreactive bowl, pour the marinade over the shrimp and toss. Cover, chill, and marinate for several hours, tossing several times.
Preheat a gas or charcoal grill. (Note: A charcoal grill will be at the right temperature when you can place your hand over the white-ashed coals, about 1 inch from the grate, and count to three, using the 'one-one-thousand" style.) Just before grilling the shrimp, wipe the grate from back to front with a clean rag dipped in vegetable oil. If you go from front to back, you might lose some hair on your arm.
Drain the shrimp. Wrap a piece of bacon around each shrimp, and secure with a short skewer or toothpick. Grill until the bacon is crisp and the shrimp is cooked, about 4 minutes per side. You can also grill the shrimp under a preheated broiler, 5 inches from the heat, for 4 to 5 minutes per side. Watch carefully to prevent the bacon from burning. Remove from heat and arrange on a large platter. Garnish with watercress. Serve either skewered or unskewered.
Print this recipe
Submitted 10/16/06.
Source: Everything Tastes Better with Bacon
Submitted By: bobi randzoni
Grilled Shrimp Wrapped in Bacon