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Total Time
Prep 20 mins
Cook 10 mins

From the Lilac Inn, Brandon, Vermont

Ingredients Nutrition


  1. Shell the shrimp, leaving the tails intact.
  2. Make a shallow cut lengthwise down the back of shrimp; wash out and de-vein.
  3. With rubber gloves, remove seeds from pepper and cut into 12 slivers.
  4. Make a shallow cut into the underside of each shrimp and insert a piece of pepper.
  5. Wrap each shrimp with a bacon strip.
  6. Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles; baste with barbecue sauce.
  7. Grill uncovered over medium coals for 4 to 5 minutes.
  8. Turn, baste, and grill an additional 4 to 5 minutes or until bacon is crisp and shrimp has turned pink.
  9. Serve on lettuce-lined plates with onion and additional barbecue sauce.