Prep 15 mins
Cook 4 mins
This recipe I found in the "The Barbecue Bible", by Steven Raichlen. This appetizer has advantage over deep fried versions by heightening the flavor and reducing the fat. Note: skewers or toothpicks should be soaked for one hour in cold water before grilling.
- Preheat the grill to medium-high.
- Peel and devein the shrimp(if not already done). Trim off the greens from the scallions, reserving them for another dish, then trim off the roots; you should be left with 2-inch sections of scallion white. Cut the bacon strips crosswise in half.
- Nestle each scallion white in the cucrved hollow of a shrimp, then wrap in piece of bacon and secure with a bamboo skewer or toothpick by running the skewer or toothpick through the wrapped shrimp.
- When ready to cook, arrange the dim sum on the hot grate and grill until the shrimp are firm and pink and the bacon is crisp, 2 to 4 minutes per side, turning once with tongs. Serve immediately.
Dim sum super shrimp. I cooked indoors in a skillet, so didn't need skewers/toothpicks. I placed seam side down which worked nicely; then turned. Wonderfully juicy shrimp. I think an absolutely perfect alternative could be replacing onion with jalepeno :) For photo tag.
Fixed this tonight for just my wife and I in review for ZWT4. Fixed just the 12 large shrimp. I wish now I had made more. These were excellent even with me charring a couple of the skewers. Highly recommend this dish.