Grilled Bacon-Wrapped Shrimp with Bourbon Citrus Glaze

Prep Time: 30 minutes
Yields: 4 Servings

Comment: To some people, leaving the heads of the shrimp intact may seem strange, but I can assure you it adds a lot of extra flavor to the finished dish. The slightly sweet glaze is a perfect compliment to the shrimp and the red pepper flakes add a nice punch. These shrimp are sure to be a hit at your next party.


  • 2 pounds (16-20 count) head-on shrimp
  • 1 pound bacon
  • ¼cup bourbon
  • ¼cup lemon juice
  • ¼cup lime juice
  • ½ cup orange juice
  • 1¼ cups brown sugar
  • 2 tbsps mustard
  • ½ tsp red pepper flakes (optional)
  • salt and black pepper to taste

In a small saucepan, combine bourbon, juices, sugar, mustard, pepper flakes and a pinch of salt. Simmer over medium-low heat until reduced by half. Pour into a glass bowl and set aside. Peel shrimp, leaving head and tail intact. Season with salt and black pepper. Cut bacon into 2-inch pieces and wrap around body of shrimp, securing with a toothpick. Place on a medium-hot grill and cook 3-4 minutes on each side or until shrimp are curled and cooked through. Brush glaze evenly on both sides of shrimp. Cook 1 minute more and serve hot.

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