By Traeger Kitchen
Bacon and shrimp were born to be together. For the perfect doneness, give bacon a head-start on the grill, then when it sizzles, wrap your shrimp and cook till crispy.
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|1 1/2 Pound||jumbo shrimp, peeled and deveined|
|As Needed||cheesy grits, for serving|
|1/4 Cup||Olive oil|
|2 Tablespoon||Fresh lemon juice|
|1 Teaspoon||fresh chopped parsley|
|1 Tablespoon||lemon zest|
|1 Teaspoon||minced garlic|
|1/2 Teaspoon||Black pepper|
Rinse the shrimp under cold running water and dry thoroughly on paper towels.
1 1/2 Pound jumbo shrimp, peeled and deveined
Transfer to a resealable bag or a bowl.
For the Marinade: Combine olive oil, lemon juice, lemon zest, garlic, salt, pepper and parsley in a small jar with a tight-fitting lid, and shake vigorously until combined.
1/4 Cup Olive oil
2 Tablespoon Fresh lemon juice
1 Teaspoon fresh chopped parsley
1 Tablespoon lemon zest
1 Teaspoon minced garlic
1 Teaspoon Salt
1/2 Teaspoon Black pepper
Pour over the shrimp and refrigerate for 30 minutes to 1 hour.
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Lay the bacon strips diagonally on the grill grate and grill for 10 to 12 minutes, or until the bacon is partially cooked but still very pliable.
10 Strips bacon
Cut each strip in half width-wise. Leave the grill on.
Drain the shrimp, discarding the marinade.
Wrap a strip of bacon around the body of each shrimp, securing with a toothpick.
Grill for 4 minutes per side, turning once. Serve over cheesy grits, if desired. Enjoy!
As Needed cheesy grits, for serving