Texas Savory Grilled Shrimp


Texas Savory Grilled Shrimp

This is one versatile dish from the “Lone Star State”. I serve it as a main course whenever I find really large shrimp on sale.
Course Appetizer
Cuisine American
Author firehouse cooking®


  • 1 ⁄4 cup olive oil
  • 2 large cloves garlic minced
  • juice of 1 lemon
  • 1 tablespoon fresh-ground black pepper
  • 2 tablespoons minced fresh parsley
  • 30 jumbo shrimp don’t be afraid to use the biggest you can find!
  • 15 slices lean bacon remove fatty ends, and divide into halves


  1. In a 9x13-inch baking pan, combine the olive oil, garlic, lemon juice, pepper and parsley.
  2. Add the shrimp; toss to coat well and set aside.
  3. Preheat your barbecue grill over a medium-high flame.
  4. Wrap a slice of the bacon around each shrimp and fasten with a wooden pick.
  5. Grill the shrimp for about 5 minutes, turning and basting once.
  6. Shrimp are done when they are no longer opaque and the bacon begins to crisp.

Recipe Notes

Serve hot, individually, off a platter, or serve portions on a small bed of shredded lettuce with a dollop of hot salsa on the side and lots of fresh lemon wedges.

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