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.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1 1/2 Pound | jumbo shrimp, peeled and deveined |
10 Strips | bacon |
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 Teaspoon | Salt |
1/2 Teaspoon | Black pepper |
1
Rinse the shrimp under cold running water and dry thoroughly on paper towels.
1 1/2 Pound jumbo shrimp, peeled and deveined
2
Transfer to a resealable bag or a bowl.
3
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
4
Pour over the shrimp and refrigerate for 30 minutes to 1 hour.
5
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
6
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
7
Cut each strip in half width-wise. Leave the grill on.
8
Drain the shrimp, discarding the marinade.
9
Wrap a strip of bacon around the body of each shrimp, securing with a toothpick.
10
Grill for 4 minutes per side, turning once. Serve over cheesy grits, if desired. Enjoy!
As Needed cheesy grits, for serving
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