Butterflied shrimp with bacon blends the delicate sweetness of the shrimp with the crisp saltiness of the bacon. Add tart apples and rich cheese and you have an appetizer or main course worth the prep time. Barbecuing butterflied shrimp wrapped in bacon is not difficult or complicated, and this cooking method brings out the best in all the ingredients. Grilled bacon-wrapped shrimp should be served fresh off the grill to make the most of its texture and taste.
Step 1
Butterfly the shrimp by slicing along their inner curve and flattening them. Turn them cut side up.
Step 2
Lay an apple slice on top of each shrimp. The slices should cover half the shrimp and be the same length as the shrimp.
Step 3
Place a slice of Fontina or Gruyere cheese on top of each apple slice, and fold the shrimp over the apples and cheese.
Step 4
Repeat steps two and three until all the shrimp are prepared.
Step 5
Wrap a bacon slice around each folded, stuffed shrimp. Secure them with skewers. Toothpicks will also work, but placing three to four shrimp on each skewer makes it easier to turn the shrimp. Poke the skewer through both ends of each shrimp to keep them from flapping around when you turn them.
Step 6
Spray your grill with nonstick cooking spray, and turn it on to medium high. When it is hot, lay the skewered shrimp on it and cook them on one side for three to four minutes. Turn the shrimp and cook on the other side for three to four minutes, or until the bacon is crisp. Serve immediately.
Tips and Warnings
- Experiment with different cheese, fruit and vegetable combinations to stuff inside of the shrimp.
- Never spray nonstick cooking spray onto a grill that is already turned on.
Things You'll Need
- 12 to 36 shrimp, peeled, deveined and cooked
- 12 to 36 slices bacon, cooked halfway
- 12 to 36 Granny Smith apple slices, very thin
- 12 to 36 thin slices Fontina or Gruyere cheese
- Skewers
- Nonstick cooking spray
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