Bacon Wrapped Shrimp
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Caliente Bacon Wrapped Shrimp Appetizer

Kandy Koncierge’s Ultimate Summer Appetizer

Hey Kandy fans! Sorry for being gone for a bit but your Kandy Koncierge is back and do I have the ultimate outdoor summer appetize for you. It’s summertime and time to step up your culinary skills. Show up with these beauties at your next friendly get together and you’ll be the talk of the night and the ladies lining up for the main course.

Caliente Bacon Wrapped Shrimp Appetizer


  • 1 Pound Bacon – I prefer the thick-sliced bacon you can purchase at your local market’s butcher counter, preferably without any of the hickory smoke or Applewood smoke flavoring.
  • 16 to 20 Uncooked Shrimp – If there is a local seafood market run down there and get yourself some fresh, extra jumbo size shrimp. No shrimping on the shrimp. If you don’t have a local seafood market, then your local grocery market butcher counter will do.
  • ¼ Cup Olive Oil
  • 1 Cut Up Lime
  • 1 Teaspoon Cayenne Pepper
  • 2 Habanero Peppers (Jalapeno if you prefer least heat)
  • 2 Cloves Fresh Garlic
  • Fresh Rosemary
  • Black Olives
  • Toothpicks or Wooden Grill Skewers (no metal)

Dece up the habanero peppers and garlic cloves.  Slice lime into quarter sections. In a mixing bowl combine olive oil, cayenne, and diced ingredients. Squeeze the juice from the lime into the mixing bowl and give it a quick whisk.

Clean the shrimp. Add the shrimp to the mixing bowl; stir until all the ingredients are coated. Pour the contents of the mixing bowl into an air tight plastic bag and add the cut up pieces of lime.  Seal and place in the fridge for 1 hour.

Fire up the coals about 30 minutes prior to the conclusion of the marinade time. Remove the bacon from the package and cut the slices in half.

Remove the marinated shrimp from the fridge. Wrap bacon around each individual shrimp. Place a toothpick through each shrimp to hold the bacon in place or if using grill skewers pierce the shrimp with the skewer, 3 to 4 shrimp per skewer. Pull a sprig of Rosemary and place it in between the shrimp and bacon.

Quickly, whisk the surface of the grill with olive oil so as to reduce the likelihood of the shrimp sticking to the surface of the grill. Use a long, barbeque brush so as to not burn yourself.

Using tongs, gently place the shrimp on to the grill. Grill 5 minutes per side, turning gently with the tongs. The shrimp will appear opaque when done.

Remove from grill. Garnish plate with black olives and serve. Bon a petit!

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