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© Meredith Corporation. All rights reserved. Used with permission.
(9 appetizer servings)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Sir together sugar, oil, vinegar, paprika, salt, curry powder, cumin, black pepper and cayenne in a large bowl. Add shrimp; toss gently to coat. Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, cook bacon in a large skillet over medium heat about 4 minutes or just until lightly browned, but not fully cooked. Drain bacon on paper towels.
To assemble, wrap one bacon piece around a shrimp and thread the shrimp onto a 6-inch wooden or metal skewer, pushing the skewer through both the bacon-wrapped portion and the head end to keep the shrimp from falling off. Repeat with the remaining shrimp and bacon.
For a charcoal grill, place shrimp skewers on the rack of an uncovered grill directly over medium coals; grill for 5 to 6 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp skewers on grill rack over heat. Cover and grill as above.) If desired, serve shrimp with lemon wedges.