Had company over recently and I needed something to tide us over till dinner was done on the Barbecue grill. Shrimp were on sale at the store so it was a no brainer for me here. I picked up some peppered bacon as well. I knew just the sauce to go with this Caribbean Spice sauce from All Spice Cafe.
The Caribbean Spice sauce has just the kick I am looking for to blend all of these flavors together: jerk seasonings, including allspice, nutmeg, cinnamon, garlic, and onion
In order to make this snack you do have some work ahead of you (unless you can convince your grocer to do it), the shrimp must be pealed and deveined. It’s quite simple really, just takes some time, two dozen took me about twenty minutes to do.
How to prepare shrimp in 4 easy steps:
- Peel the shrimps soft shell off with your finger but leave the last section with the tail intact.
- Then remove the shrimp legs by pulling these off also.
- Locate the vein: it’s the dark ribbon running lengthwise along the shrimp’s back.
- With a sharp pairing knife slice along the top of this vein down to the vein (it’s very shallow) then pull the vein out.
That is it!
Here is a video showing how it is done:
Bacon is next:
Cut your bacon slice in half witdh wise. You’ll need one full strip for every two shrimp. Take a Cast iron skillet and place this on your barbecue grill over direct heat and simi-fry your bacon. We just want it half cooked so it is still limp. We need to wrap this around the shrimp.
Take a shrimp and wrap a piece of bacon around it, slid it gently onto a small skewer. I do two per skewer and use two skewers. Drizzle on your favorite sauce, for me it was Caribbean Spice sauce from All Spice Cafe this time.
Takes all of 5 – 10 minutes to cook these. You can tell when there done because they change colors from a opaque to white. You don’t want to over cook them so stay by that grill! Turning them once is all you need to do.
Eat them hot!