Thursday, July 16, 2015


serves approximately 24 pieces 

Large tooth picks
1 pound bacon; thin cut if possible
2 pounds 21-25 per pound raw peel-on shrimp
1 fresh pineapple peeled, cored and cut into one-inch pieces, or one can of chunk pineapple
2 cups ketchup
Dash of Sriracha
2 tablespoons soy sauce
2 teaspoons sesame oil
1 6-ounce can pineapple juice
Sesame seeds

Soak the tooth picks for one hour submerged in water. Preheat oven to 425 degrees. Lay bacon out on parchment lined sheet tray and bake for 10-20 minutes until cooked but still pliable. Cut each strip in half and shut oven off. While bacon is cooking, peel shrimp and set aside. Cut the top and bottom from pineapple. Cut off outer layer down to the flesh. Cut into four quarters vertically. Lay pieces on their sides and cut out and discard core. Cut strips into pieces that will fit in the curve of the shrimp. You will have pineapple leftover if you use fresh. In a small bowl, mix ketchup, sriracha, soy sauce, sesame oil and pineapple juice. Set aside. To assemble, place shrimp on a cutting board, open curve towards you. Place a piece of pineapple in the curve. Lay a half bacon strip over the top. Take a soaked tooth pick and skewer through bacon end closest to you, then through pineapple, shrimp and ending out the opposite end of the bacon. Continue for all of the shrimp. Dip each piece (both sides) in sauce and place on parchment lined sheet tray. Brush remaining sauce over the pieces. If you have a ribbed grill pan, place over medium high heat and when hot, grill shrimp for about 1 ½ minutes per side. (Although we recommend grilling these skewers, you can also broil them – just place a sheet pan of shrimp under the broiler for the same length of time per side.) Whichever method you use, do not overcook the shrimp. When both sides are pink, they are done. Once off the grill pan or out of the oven, sprinkle with sesame seeds and serve.

bacon recipe source: Martha, A Family Feast (@AFamilyFeast), October 17, 2013

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