Bacon Wrapped Shrimp

People often use scallops to wrap in bacon. But, scallops are a bit more fussy to cook and wrap. They are also really expensive in the larger sizes. I used shrimp. Don't skimp on the size of the shrimp. They need to be big enough to grab and work with.  Size 21-30 was the size I used, but colossal or other large sizes are also good. 

Bacon Wrapped Shrimp
1 large package Boar's Head Bacon (16 oz). You want a good-quality bacon that has a nice flavor.
2 lbs - 21-30 count shrimp (raw, uncooked. I like to leave the tail on)
wood tooth-picks

Clean shrimp. In my case, I use de-veined with tail on. So, I remove the carapace (body armor) and legs, but leave the tail intact. The tail gives people something to hold onto! Rinse shrimp in cold water and let drain on a paper-towel. {sprinkle with your chosen spices if you elect to add them}

In a microwave, half-cook the bacon. You want it totally flexible but partially cooked. So, experiment with your particular microwave. By half-cooking the bacon, you'll ensure that you don't overcook the fast-cooking shrimp. From this point on, work quickly since the bacon is languishing in the "food danger zone."

Turn grill on high (aiming to 400F).

Wrap each shrimp in a piece of bacon. Whenever possible, cut the bacon lengthwise with kitchen scissors and use narrow strips. Using a wood toothpick, secure the bacon. It works well if you use an in-an-out motion as if you were sewing. Set the wrapped shrimp aside. 

If you have an assistant, they can start cooking the shrimp. At this point, ignore the bacon. The only concern during cooking on the grill is to time the cooking to ensure that the shrimp is cooked properly. Gill on one side until they just start to turn color.Flip and finish cooking. They should be removed from the grill before they are totally done. It takes about 4-6 minutes in total, once your grill is up to temperature. Remove from heat. Serve warm.

*a note on food safety. You are working with raw pork and fish, then partially cooked pork. Work quickly and keep the cold stuff cold until needed. If you are working in a warm climate (or very warm kitchen), keep the shrimp iced until wrapped. Quickly cook the shrimp in smaller batches so the wrapped-bacon does not linger in the 'food danger zone'.  Also, I would tend NOT to re-heat unused shrimp, rather use is cold. 

**There are tons of recipes that include cheese, jalapenos, asian spices, garlic-ginger marinade  and every other taste option. These are probably lovely. I was making these with my 3-year old son in mind, so avoided some of the stronger flavors. But, experiment and make these your own.