Bacon-Wrapped Shrimp Kebabs

Bacon-Wrapped Shrimp Kebabs
4 from 1 ratings
The acidity of the white wine and orange juice will “cook” the shrimp — just like ceviche — if the shrimp marinates too long, so let them rest for no more than 2 hours. The bacon’s smokiness echoes in the comeback sauce, enhancing the shrimp’s citrusy flavor. Zest the orange before juicing it. - Robin MatherThis recipe by Robin Mather originally appeared in The Chicago Tribune.
Prep Time
Cook Time
Total time: 1.7 hours
  • 1/2 cup olive oil
  • 1/2 cup dry white wine (an oaky chardonnay would be a good choice) or vermouth
  • zest and juice of 1 large navel orange
  • 6 green onions, white and green parts, thinly sliced
  • 3 cloves garlic, smashed, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 1/2 pound shrimp (21-25 size)
  • 1 pound smoked bacon
  • 1 tablespoon comeback sauce, see note
  1. Combine 1/2 cup olive oil, 1/2 cup wine, orange zest and juice, 6 sliced green onions, 3 cloves smashed garlic, 1 teaspoon cumin, 1 teaspoon salt and 1 teaspoon pepper in a gallon zip-close plastic bag.
  2. Add 1 1/2 pounds shrimp, seal the top and knead briefly to make sure all shrimp contact the marinade. Refrigerate, 1 to 2 hours, turning once.
  3. At cooking time, remove the shrimp from the marinade and pat excess marinade away with paper towels. Discard the marinade.
  4. Cut 1 pound bacon crosswise into half-length pieces. Wrap a shrimp with a half strip of bacon; then skewer them, making sure to pierce both ends of the bacon. Continue with remaining shrimp and bacon. You may have bacon left over.
  5. Cook over a hot fire until bacon is crisp and shrimp is pink, 2-4 minutes per side. Serve with comeback sauce and herbed rice, if desired.