Bacon Wrapped-Grilled BBQ Shrimp
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 2 

1 tablespoons bacon drippings 
1/2 cup chopped Vidalia onions 
1 clove garlic, chopped 
1/2 teaspoon prepared mustard 
1/2 cup catsup 
1/4 teaspoon salt 
1/2 teaspoon garlic powder 
1 cup Pepsi or Coca Cola 
1/4 cup red wine vinegar 
1 pound 16-20 count shrimp (peeled, deveined & tail off) 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
4 skewers (stainless steel or water-soaked wooden skewers) 
8 bacon slices, cut in half and cooked until fat starts to brown 

Cook bacon in a baking pan with sides at 400 degrees-just until it's almost done (needs to be limp enough to wrap around the shrimp). Take out of oven and pour bacon grease into a sauce pan. Over medium-hot heat, add onions, stirring for about five minutes. Add garlic and stir for another minute. Add the mustard, catsup, salt and garlic powder. Whisk in the cola and vinegar, stirring for another couple of minutes. Bring the sauce to a boil. Reduce heat just enough to allow mixture to continue simmering. This will take about 12 minutes, reducing as it thickens. While sauce is simmering, sprinkle the prepared shrimp with salt & pepper and wrap each one tightly with a half slice of the partially cooked bacon Either slide onto a skewer or secure bacon with a toothpick. Over hot coals on your grill or in a hot skillet or hot (425 degrees) oven cook the shrimp just until they "start" to curl and lose their translucent color. You can turn them about two minutes into the cooking process. This happens fast so be sure to not over cook. The bacon should be crisp. Right before taking off the grill (or out of oven or skillet), lightly brush with the yummy thickened sauce. Use extra sauce for dipping. 

This recipe is shared June 18-22, 2018 
on NewsTALK 94.3 FM, AM 570 WKYX, 
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO 
Ro's recipes are sponsored by Banks Market 
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: 
Click on Ro's Recipes.

Published 06:00 PM, Sunday Jun. 17, 2018
Updated 10:30 PM, Sunday Jun. 17, 2018