by Karin Calloway
It is hard to imagine improving on a combination as sublime as jumbo shrimp wrapped in salty bacon, but my recipe for Island Barbecued Shrimp takes a stab at it.
Large peeled and deveined shrimp get a short marinade in a special Pineapple Barbecue Sauce before being wrapped in partially cooked bacon, skewered and grilled. The sauce’s combination of soy sauce, barbecue sauce, ketchup, crushed pineapple and pineapple preserves along with a bit of cider vinegar, sugar and grated ginger make this the perfect accompaniment to all sorts of grilled seafood. You’ll also find the recipe as a drizzle for the Kalua Pork Sandwiches posted on this site.
The barbecue sauce recipes makes a generous four cups, much more than needed for the shrimp. The sauce freezes beautifully, and is a nice stand-in for your favorite barbecue sauce.
Preheat outdoor or range-top grill on high for 5 minutes. Reduce heat to medium. Remove one shrimp from the bag, allowing the barbecue sauce to drain back into the bag, wrap in a bacon strip and skewer. Continue with remaining shrimp and bacon. Grill for 2 to 3 minutes per side, basting with the remaining barbecue sauce, until bacon is crisp and shrimp are cooked.
Makes 24 appetizers.
Pineapple Barbecue Sauce
Makes 4 cups of sauce.
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Vacationing on the Hawaiian island of Oahu is paradise to be sure. The perfect weather, beautiful scenery and sunny beaches are beyond imagination. This food writer was in heaven while vacationing there years ago.