BBQ Bacon Wrapped Shrimp

I’m going to give all you single ladies out there a little advice on what to look for in a husband.

First, he has to have a job or at least a marketable skill. No free-loaders.

Second, he’s gotta be good with kids, even if you don’t plan on having any. Why? Because accidents happen and you don’t want to be with a guy who doesn’t like kids.

Third, and most importantly, find a man who can cook. If you find a man who loves to cook, snatch him up immediately.

My man has all of these traits, and on his day off from his job he plays with his children and cooks his family a wonderful dinner.

Yep. I’m pretty lucky!

So, here is what the sweet hubby of mine made for dinner last night. This is also what we will be serving at an upcoming catering gig at my parent’s winery. I’m loving those marketable skills!

BBQ Bacon Wrapped Shrimp
from Big Bob Gibson’s BBQ Book


30 basil leaves, chopped
2 T grated Parmesan
1 clove garlic, minced
30 large shrimp ( 21-25 per pound) shells removed, tails still on
15 thin bacon slices, cut in half

Sauce:
1 1/4 cups BBQ sauce
1/4 cup applesauce
1/4 cup maple syrup
1 T balsamic vinegar

Mix together basil, cheese and garlic.

Then, cut a deep slit down the back of each shrimp and remove the vein.

Fill each cut with a teaspoon or so of the basil stuffing.

Next, wrap each shrimp with half a slice of bacon leaving only the tail showing.

Tuck the loose end to make sure it is secure.

Continue with the rest.

Prepare your grill by starting your charcoal and then spreading your coals on only one side of the grill.

When it’s about 400 degrees in the grill, place the shrimp, tail side up, on the opposite side of the grill from the coals. ( Indirect heat).

Close the lid and cook for 14 minutes.

Mix the sauce together. Then, holding the shrimp by the tail, dip each one into the sauce

and place back on the grill.

Close the lid and let the sauce caramelize, about 3 minutes. Remove, eat, repeat!