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Ingredients
- 24 x (about 1-1/2 lb.) jumbo or possibly extra-large shrimp, peeled and deveined
- 24 x fresh basil leaves
- 24 x thin slices of bacon (6 to 7 inches long)
Directions
- Rinse the shrimp under cool running water and then drain and blot dry with paper towels. Skewer the shrimp. Place a basil leaf on the back (the formerly rounded part) of each shrimp. Wrap each shrimp in a slice of bacon.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, arrange the shrimp on the warm grate, placing a folded sheet of aluminum foil under the exposed portion of the skewers to keep them from burning. Grill the kebabs till the bacon is nicely browned and the shrimp are cooked through, 4 to 8 min in all, turning the kebabs to ensure even cooking. The shrimp will be hard and white when cooked through.
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