COOK IT.
01
Thoroughly Clean Shrimp and Remove Shells and Tails
02
Buy very thin bacon and grill 1/2 slice per shrimp on a frogmat at 275°F (135°C) until it is almost edible. Let the bacon cool a few minutes until it is easy to handle. Clean the bacon grease off of the grease tray.
03
Drizzle a small amount of lime juice and pineapple juice on the shrimp.
04
Wrap each shrimp tightly with 1/2 slice of the bacon. If you wrap very tightly you will not need toothpicks, but if you need to use them, pre-soak for 20-30 minutes in cold water.
05
Grill at 425° for 5-7 minutes per side until the shrimp is pink and the bacon crisp. Don’t overcook the shrimp as they will get rubbery and chewy.