Inspired by a friend’s new How To Grill, tonight was a seafood extravaganza. Grilled shrimp followed by clams & mussels.
The shrimp was the best I’ve ever eaten. Perfectly cooked, not a smidge rubbery. The bacon was, well, cajun. The cookbook said to use high heat, but something a notch less than “incinerate” would have been good.
The original recipe used wooden skewers with the extra skewer over a piece of tin foil to keep it form burning. This does not work. It’s better than no tin foil, but several still went up in flames. I own 10 metal skewers but sadly was not smart enough to use them. I certainly will next time, and will soak the wooden ones (I was in a hurry tonight.)
21/25 shrimp
basil leaves
bacon
Thread each shrimp onto a skewer, holding it flat. Wrap in a basil leaf, then a strip of bacon.
Grill over medium-high heat until the bacon is done.