Grilled Bacon-Wrapped Shrimp (Recipe)

Ingredients

2 cups hickory, apple or cherry wood chips
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon dry sherry
1 large glove garlic, crushed
Dash Worcestershire sauce
Dash ground red pepper
1/2-inch piece fresh gingerroot, peeled and grated
24 large shrimp (about 1 pound), shelled with tails left intact and deveined
8 slices lean bacon

Steps

1. Cover the wood chips with water and soak for 30 minutes.  Drain.

2. In a medium saucepan, combine all the remaining ingredients, except the shrimp and bacon.  Cover and stir over medium heat to blend the flavors.  Remove from heat; set aside to cool.

3. Place the shrimp in a medium bowl.  Pour the marinade over the shrimp.  Cover and chill for 1 to 2 hours, stirring occasionally.

4. Remove the shrimp from the marinade and drain well.  Discard the marinade.

5. In a large skillet, partially cook the bacon until just limp.  Drain on paper towels and cool.

6. Cut each bacon slice into thirds.  Wrap a piece of bacon around each shrimp and secure with skewer.

7. Sprinkle wood chips over hot coals.  Grill skewers of shrimp over hot coals for 6 to 10 minutes or until shrimp turns pink, turning once.  Do not overcook. 

Tips:

Because the bacon on the these appetizers is only partially cooked, the dripping fat may cause some flare-ups during grilling.  To combat flare-ups, raise the grill rack, over the grill, space the coals farther apart or remove a few coals.  If a large flare-up occurs, remove the appetizers from the grill and mist the the fire with a pump-spray bottle filled with water.  When the flare-up has died down, resume grilling.

To broil these appetizers, place the bacon-wrapped shrimp on a cold broiler rack.  Cook 4 inches from the heat for 6 to 20 minutes or until done, turning once.