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.
Okay, just leave the bacon off if it doesn’t work and you know I would be there to eat these. Dang they look so good. I love shrimp, as you know. So when you guys move into that beautiful house with the perfect spot for bar-b-que then I could be invited over for these…..nothing like a good hint…Ha Ha
Oh you make me want to cook these! I’m not good at them either but I sure love them. I had some at the Common Grill the other night and all I could think about was your blog. The chef there isn’t super talented at making them either. Not as good as the place in Beaufort. I wish I knew the secret. I’d make these all the time. I think you should keep trying so you can have a class and teach me! LOL