Yields: 4 servings
Prep time: 20 minutes
Cook time: 10-15 minutes (dependent on cooking method)
Ingredients:
For the Shrimp:
- 1 lb jumbo shrimp (about 16-20 count), peeled, deveined, tails left on
- 8 slices thin-cut bacon
- 1 tablespoon olive oil
BBQ Seasoning:
- 2 teaspoons smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for a little kick)
Chimichurri Sauce:
- 1 cup packed fresh flat-leaf parsley leaves
- ½ cup packed fresh cilantro leaves
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
Instructions:
Make the Chimichurri Sauce:
- Combine parsley, cilantro, garlic, vinegar, oregano, red pepper flakes (if using), salt, and pepper in a food processor. Pulse until herbs are finely chopped.
- With the food processor running, slowly drizzle in olive oil until well combined. Taste and adjust seasonings. Set aside.
Prep the Shrimp:
- Pat shrimp dry with paper towels.
- In a small bowl, combine the BBQ seasoning ingredients.
- Drizzle shrimp with olive oil and sprinkle with seasoning, coating well.
Wrap the Shrimp:
- Cut bacon slices in half crosswise.
- Wrap a half-slice of bacon around the middle of each shrimp, securing it with a toothpick if needed.
Cooking Methods (Choose One):
Baking:
- Preheat oven to 400°F (200°C).
- Line baking sheet with foil, top with a wire rack sprayed with nonstick spray.
- Arrange shrimp on rack. Bake 10-15 minutes, or until bacon is crisp and shrimp are pink and cooked through.
Grilling:
- Preheat grill to medium-high heat.
- Grill shrimp for 3-5 minutes per side, or until bacon is crisp and shrimp are cooked through.
Air Frying:
- Preheat air fryer to 400°F (200°C).
- Arrange shrimp in a single layer in air fryer basket (may need to work in batches)
- Cook for 8-10 minutes or until bacon is crisp and shrimp are cooked through.
Serve: Serve the bacon-wrapped shrimp immediately with the chimichurri sauce for dipping or drizzling.
Tips:
- Don’t overcook shrimp: They will become tough. Aim for a nice opaque pink.
- Adjust spice: Customize the heat level by adding or omitting cayenne pepper in the BBQ rub and red pepper flakes in the sauce.
- Make ahead: Chimichurri sauce can be made a day in advance. Cover and store in the refrigerator.
- Serving ideas: Serve as an appetizer or enjoy as a main course with sides like rice, salad, or grilled vegetables.
Enjoy!
