Usually, I grill shrimp on skewers on the outdoor grill. Popping in and out of the house on a frigid night like we're having in Pennsylvania right now was not appealing. So, why not use the Foreman Grill?
I cut two slices of bacon into quarters, rinsed 8 pieces of shrimp under water until I could peel the shells and tails off, then folded a piece of bacon over each shrimp and put them on the preheated Foreman Grill.
I checked them frequently and after about 5 minutes, the shrimp were pink and the bacon was crispy. I unplugged the grill, and brushed a bit of bar-b-cue sauce on each piece. I left the grill open and let the sauce warm for a minute or two more. Finished!
|That bacon was sizzlin'!|
|Dinner is served!|
Important tip: use frozen, uncooked shrimp, so the bacon and the shrimp cook together.