8 bacon slices, cut in half, cook until fat just starts to brown
1 tablespoons bacon drippings (from partially cooked bacon)
1/2 cup chopped Vidalia onions
1 clove garlic, minced
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 black pepper
4 skewers (stainless steel or water-soaked wooden skewers)
Cook bacon on a baking sheet with sides at 400 degrees-just until partially 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 ten minutes, reducing as it thickens. While sauce is simmering, sprinkle the prepared shrimp with 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 on a hot grill pan 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 don't 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 17-21, 2019
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.
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