Bacon Wrapped Pineapple Shrimp Recipes

Steps:

• Heat oil in nonstick skillet over med-high heat.
• Place a chunk of pineapple in the curve of each shrimp.
• Wrap each shrimp in a slice of bacon and secure with a toothpick.
• Place in the hot oil and cook, about 3 minutes a side, until shrimp is opaque.

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

Steps:

• Line 2 baking sheets with foil, and set wire racks inside each. Spray racks with nonstick cooking spray.
• Cut the bacon strips in half crosswise. Tightly wrap a strip of bacon around each piece of pineapple and transfer to prepared racks seam-side down. Continue with remaining bacon and pineapple. Place in refrigerator for 20 minutes to chill.
• Preheat grill for cooking over indirect heat or an oven to 450 degrees F.
• Whisk together the honey, mustard, hot sauce and liquid smoke in a medium bowl. Set aside.
• Put the baking sheets on the grill over indirect heat or in the oven (in batches if necessary) and cook until bacon starts to get crispy, carefully flipping bites once midway through cooking, 30 minutes per batch. Brush each bite with the honey mustard and let cook until bacon is crispy and glaze has caramelized, an additional 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
• Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.

Steps:

• Heat oil in a nonstick skillet over medium-high heat.
• Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple.
• Place with bacon seam side down in heated oil, or you can secure with a wooden toothpick if you like.
• Continue with remaining shrimp, bacon, and pineapple. Cook each for 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

Steps:

• Clean your raw shrimp and remove the shell. Put the shrimp in a zip-lock with the Catalina dressing for an hour or so.
• Meanwhile, parcook the bacon in the microwave to begin the cooking process. Or another option is to fry your bacon and then after it has cooled, you can dip it in boiling water for a few seconds to make it limp. Either way, when you wrap your shrimp this will make the cooking time for your bacon about the same as the time for the shrimp.
• Wrap the shrimp with a half-slice of bacon and put it on a skewer with pineapple. You can do another piece of shrimp or two on the skewer if you want.
• To finish the shrimp in the oven, set the oven rack six inches from the heating element so that the bacon crisps quickly. If the rack is any lower, the shrimp will overcook by the time the bacon is ready.
• To finish the shrimp off on the grill, grill it over medium hot coals for 3 or 4 minutes per side until done.
• As the bacon begins to crisp and the shrimp is beginning to turn pink, brush more Catalina dressing on the skewers (liberally) and finish grilling.