Louisiana Grilled Bacon-Wrapped Shrimp

Introduction

Bring the bold flavors of Louisiana to your backyard with these succulent bacon-wrapped shrimp. Perfectly seasoned jumbo shrimp are enveloped in crispy bacon, grilled to perfection on the Arteflame grill, and infused with a smoky, savory taste. The high heat of the center grill grate crisps the bacon while the flat cooktop ensures the shrimp remain juicy and tender. This is an easy but impressive dish that’s sure to be a crowd-pleaser.

Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 12 slices of thin-cut bacon
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter, melted
• 1 tbsp fresh lemon juice
• Wooden skewers, soaked in water for 30 minutes

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins inside the grill.
3. Stack firewood over top of the napkins.
4. Light the paper napkins and wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the shrimp

1. In a bowl, mix smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
2. Coat the shrimp evenly with the spice mixture.
3. Drizzle the shrimp with melted butter and lemon juice for added flavor.

Step 3: Wrap the shrimp

1. Cut each slice of bacon in half.
2. Wrap each shrimp with half a slice of bacon and secure it with a soaked wooden skewer.

Step 4: Grill the shrimp

1. Place the bacon-wrapped shrimp on the center grill grate for about 1 minute per side for a quick sear.
2. Move the shrimp to the outer griddle to finish cooking evenly, about 3-4 minutes per side until the bacon is crispy and the shrimp are opaque.
3. Remove the shrimp when the internal temperature reaches 130°F as it will continue cooking off the grill.

Step 5: Serve and enjoy

1. Let the grilled shrimp rest for 5 minutes before serving.
2. Arrange on a platter and garnish with fresh lemon wedges.

Tips

• Use thin-cut bacon so it crisps up quickly while the shrimp remain tender.
• For extra smoky flavor, use applewood or hickory firewood.
• Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
• Do not overcook the shrimp; they are done when they turn pink and opaque.
• Serve with a side of remoulade sauce for dipping.

Variations

• Spicy Cajun: Add more cayenne pepper and a dash of hot sauce for extra heat.
• Honey Glazed: Brush the bacon-wrapped shrimp with honey during the last minute of grilling for a sweet-savory twist.
• Garlic Butter: Baste the shrimp with garlic butter instead of melted butter for extra richness.
• Teriyaki: Marinate the shrimp in teriyaki sauce before wrapping them in bacon for an Asian-inspired flavor.
• Cheese-Stuffed: Insert a small piece of pepper jack cheese inside each shrimp before wrapping with bacon.

Best pairings

• Grilled corn on the cob with garlic butter
• Charred asparagus with lemon zest
• Cajun-spiced rice
• Cold Louisiana-style coleslaw
• A crisp, chilled Sauvignon Blanc

Conclusion

These Louisiana-style grilled bacon-wrapped shrimp are packed with bold flavors and the perfect balance of smoky, savory, and spicy goodness. Using the Arteflame grill ensures the bacon gets crispy while keeping the shrimp juicy and succulent. Whether for a backyard BBQ or a casual family dinner, this dish is guaranteed to impress. Enjoy and happy grilling!