Currently cooking from Tasty by Roy Finamore
I couldn’t admit that I had gotten smacked down by some shrimp and bacon, so I was determined to give this recipe another go, with a few modifications.
This time around, I used jumbo shrimp so it was easier to wrap the bacon around and secure everything together. I also cut almost all of the fat off the bacon, since it was the bacon fat that caused the 2′ flames last time. And lastly, I grilled these puppies more on indirect heat and without closing the grill lid (and obsessively moving the skewers any time I detected a flare-up).
In the end, the shrimp were just okay. We actually preferred the smaller shrimp to these big ones and I seriously overcooked the shrimp while trying to get the bacon done. I think I’ll leave this dish to the pros.