Ingredients
- 1 pound fresh or frozen shrimp, shelled and deveined.
- 1 small onion, finely chopped
- 1/2 cup olive or vegetable oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano, crushed
- 1/2 teaspoon garlic powder
- 1/2 pound bacon
- Mexican Fried Rice (recipe follows)
Preparation
Step 1
Thaw shrimp, if frozen. Place shrimp in plastic bag: set in bowl. For marinade, in small bowl, combine onion, oil, sugar, cayenne pepper, salt, oregano and garlic powder. Pour marinade over shrimp; close bag. Marinate shrimp 3 hours in refrigerator, turning occasionally.
Cut bacon slices into halves lengthwise, then crosswise. In large skillet, partially cook bacon. Drain on paper toweling. Drain shrimp; reserve marinade. Wrap bacon strips around shrimp and secure with wooden picks. Place shrimp in wire grill basket or on 12x9-inch piece of heavy-duty foil. (If using foil, puncture foil in several places)
Grill shrimp, on uncovered grill, over medium-hot Kingsford Charcoal Briquets 6 minutes or until bacon and shrimp are done, turning basket or individual shrimp once and basting with marinade. Serve with Mexican Fried Rice.