Bacon Wrapped Shrimp
|Shrimp||1 Pound, shelled and deveined (Fresh / Frozen)|
|Onion||1 Small, finely chopped|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Garlic powder||1⁄2 Teaspoon|
|Mexican fried rice||2 Cup (32 tbs)|
Thaw shrimp, if frozen.
Place shrimp in plastic bag; set in bowl.
For marinade, in small bowl, combine onion, oil, sugar, cayenne pepper, salt, oregano and garlic powder.
Pour marinade over shrimp; close bag.
Marinate shrimp 3 hours in refrigerator, turning occasionally.
Cut bacon slices into halves lengthwise, then crosswise.
In large skillet, partially cook bacon.
Drain on paper toweling.
Drain shrimp; reserve marinade.
Wrap bacon strips around shrimp and secure with wooden picks.
Place shrimp in wire grill basket or on 12 x 9 inch piece of heavy-duty foil.
Grill shrimp, on uncovered grill, over medium-hot briquets 6 minutes or until bacon and shrimp are done, turning basket or individual shrimp once and basting with marinade