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Bacon Wrapped Shrimp

  • 1 1/2 lb. (18-20) cleaned jumbo shrimp, headless & tail-on
  • 1/8 c. reg. or olive oil
  • 1/8 c. freshly squeezed lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. chopped parsley
  • 2 cloves garlic, minced
  • 10 strips bacon


Rinse shrimp with cold water and dry thoroughly on paper towels. Transfer to resealable plastic bag or bowl. Marinade: Combine oil, lemon juice, lemon zest, salt, pepper, parsley and garlic. Pour over shrimp. Cut bacon in half. Wrap 1/2 strip around each marinated shrimp. Use toothpick to hold everything together. Grill till done. Serve with cocktail sauce or whatever you wish. I prefer melted butter with garlic in it. Serve on small platter, decorated with parsley and lemons.