All recipes copyright © 2005 Roy Finamore
Sweet and finger-licking good.
2 pounds extra-large (16-20s) shrimp, shelled
2 tablespoons olive oil
1 tablespoon chopped basil (Thai, if you can find it)
Coarse salt and freshly ground black pepper
8 to 10 slices bacon, cut into quarters
3 tablespoons maple syrup
2 tablespoons ketchup
2 teaspoons fish or soy sauce
Soak at least 10 bamboo skewers in water for about 30 minutes.
Toss the shrimp with the olive oil, basil, and salt and pepper.
Wrap each shrimp around the middle with a piece of bacon, kind of like a girdle, and spear it with a skewer-you may need to stretch the bacon to make sure both ends meet to be captured by the skewer. I'd fill each skewer with 4 wrapped shrimp, leaving a bit of breathing room between them, but you could pack more or fewer shrimp onto each skewer. You can prep these way in advance and refrigerate them until you're ready to cook them.
Prepare a grill or heat the broiler.
Make a quick little sauce by whisking the syrup, ketchup, and fish sauce together in a small bowl.
Brush the shrimp on both sides with the sauce and grill (or broil) until the bacon is crisp and the shrimp is just cooked through, about 3 minutes a side. If you want, brush the shrimp again with the sauce, right after you turn them.
You can serve the shrimp on the skewers or not.