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Bacon Wrapped Shrimp Recipe
|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)|
Serving size: Complete recipe
Calories 2398 Calories from Fat 1442
% Daily Value*
Total Fat 163 g251.5%
Saturated Fat 26.6 g132.8%
Trans Fat 0 g
Cholesterol 749.4 mg
Sodium 3389.7 mg141.2%
Total Carbohydrates 110 g36.6%
Dietary Fiber 13.7 g54.9%
Sugars 8.6 g
Protein 122 g243.3%
Vitamin A 38.9% Vitamin C 35.3%
Calcium 29.1% Iron 70.1%
*Based on a 2000 Calorie diet
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