Bacon-Wrapped Lemon Shrimp Skewers

Ring in the spring and summer grilling season with these irresistible Bacon-Wrapped Shrimp Skewers! Quick-marinated to perfection, then barbecued and given a squeeze of fresh lemon, this seafood meal is sure to be a warm weather favorite!

The grill became our best friend a little early this year because we’re without a kitchen for about a month.  All for a very good cause.  We’re remodeling! We’ve been making lots of exciting, but also stressful decisions over the past few weeks.  I say stressful because with all the funds we’re putting into it, I want and need to be in love with it for a very long time.

My Pinterest “For the Home” board is filled to the brim with paint and cabinet, hardware and backsplash ideas, but since the time is now, I’m feeling the pressure to get it just right.

Pressure is not the only thing I’m feeling right now.  I’d add a little anxiety to the equation since I’ll be without my oven and dishwasher for much too long.  But, there’s no better way to make a person appreciate life’s luxuries than to take them away.

I’m like a child on Christmas morning with butterflies in the tummy galore!  I can’t wait to see how all of the elements come together.

But for now, we’re dining on crockpot and bbq meals each night until our “new” kitchen is finished. I can’t wait to give you the big reveal here on the blog!

Don’t feel bad for us, though.  I mean, these shrimp skewers with wonderful citrus flavors are not something I’d call “slumming it”.  On the contrary…these are on par with dinner at your favorite restaurant.  They’re that good, even better, I’d venture to say.

Adapted from Taste of Home

3 Tbsp. fresh lemon juice

1/2 tsp. cayenne pepper

1/4 tsp. garlic powder

21 uncooked jumbo shrimp, peeled and deveined

11 bacon strips, halved

1 medium lemon, cut into small wedges

7 metal or wooden skewers

In a large resealable plastic bag, combine the lemon juice, cayenne pepper, and garlic powder.  Add shrimp, seal bag and turn to coat.  Allow to sit for about ten minutes while you prepare the bacon.  In a large skillet over the stove top on medium heat, partially cook bacon (I found it easiest to cook the bacon before cutting it in half).  It shouldn’t be crisp.  Drain on paper towels.  Remove shrimp from bag and discard the bag with remaining marinade.  Wrap one bacon piece around each shrimp.

On wooden or metal skewers, thread two pieces of bacon-wrapped shrimp, followed by a lemon wedge and then one more piece of bacon-wrapped shrimp.  Grill, covered, over medium heat for 8-12 minutes or just until shrimp turn pink, turning occasionally.  Remove from skewers; squeeze lemon wedges over seafood.  Serve immediately.

**Tip: If using wooden skewers, be sure to soak them in water for a while first so they won’t char on the grill.

**Tip: Place the pieces very close together on the skewers or they’ll be difficult to turn on the grill.

**Tip: The bacon should be slightly pre-cooked because the shrimp cooks at a quicker rate on the grill.  This will prevent the shrimp from getting overcooked before the bacon is fully done.

I thought I’d made enough to feed an army and that we’d certainly have leftovers, but we ended up scarfing down every last bit.  This is perfect served with a side of rice or simple pasta.

The little lemon slice on each skewer is perfect for squeezing over the top of the bacon-wrapped treasures before starting the mouth-popping marathon.  Bacon + marinated shrimp + lemon is the ideal equation for an end result of complete yumminess!

If you haven’t broken out your grill yet, these should be incentive enough to do so!