Categories: appetizer, seafood

Ingredients

• 1/4 cup sugar
• 1/4 lemon juice
• 2 tablespoons olive oil
• 4 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 18 jumbo raw shrimp, peeled and deveined
• 9 bacon strips, halved

Directions

1. In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.

2. In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.

3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.

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