6 First-Course or 3 Main-Course Servings
1 pound of bacon, thin center-cut style2 teaspoons sweet paprika
½ teaspoon cayenne pepper
½ teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons sugar
2 tablespoons fresh lemon juice
1 ½ pounds large shrimp (20-25 count), shelled, deveined, tails left on or off, your preference
1. Cut the slices of bacon on half. In a large heavy skillet, partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp. Remove the slices as they are done and drain on paper towels. They will still be flobby and look unappetizing. They need to be soft so you can wrap them around the shrimp, and you will finish cooking them on the grill.
2. In a medium bowl, combine the paprika, cayenne, curry powder, cumin, coriander, salt and black pepper. Stir in the olive oil, sugar and lemon juice. Add the shrimp and partially cooked bacon, and toss well to coat. Let marinate at room temperature for 30 to 60 minutes, stirring occasionally.
3. Meanwhile, light a charcoal fire. Remove the shrimp from the marinade, reserving the marinade. Wrap a half-slice of bacon around each shrimp and thread on a skewer. Overlap the ends of the bacon on the tummy of the shrimp, poking the skewer through that point and out through the back. You can also use a toothpick to individually secure the bacon, if you are using a wire basket or other means to keep the shrimp from falling through into the fire.
4. Place the skewers on a sheet pan covered with aluminum foil and drizzle the remainder of marinade over the shrimp.
5. Brush your grill rack with a little oil and set it about 5 inches from the glowing coals. Grill the shrimp skewers for about 5 minutes, until the bacon begins to be crispy. Turn skewers over and grill until the bacon is browned, and the shrimp is opaque throughout. Serve hot or warm.
