Bacon-Shrimp Skewers


  • 1/2 fresh pineapple, peeled, cored and cut into 1/2-inch-thick chunks
  • 16 jumbo shrimp, peeled and deveined
  • 8 slices bacon, cut in half crosswise
  • 1/2 c. barbecue sauce


  1. Soak 16 wooden skewers in water for 30 minutes. Fire up your grill to 325 ̊.
  2. Place a chunk of pineapple on top of a shrimp, then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through it to hold the pineapple, shrimp and bacon securely. Brush generously with barbecue sauce on both sides.
  3. Grill the skewers for 10 minutes. Brush with a second coat of barbecue sauce, turning the skewers as you place them back on the grill. Serve hot or at room temperature.

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