1/2 lb pepper bacon (or preferred bacon)
1 1/2 cup Jack Daniel’s® Barbecue Sauce
2 tbsp. lemon juice
1 tbsp. garlic powder
1 lb. shrimp, peeled and deveined
- Cut slices of bacon in half. Cook bacon halfway (not yet crisp).
- Combine Jack Daniel’s Barbecue Sauce, lemon juice and garlic powder, reserving half of the mixture in a separate bowl for use later. Dip shrimp into the sauce to thoroughly coat.
- Wrap each shrimp with a piece of bacon. Place on skewer, leaving space between pieces.
- Place on a greased, hot grill, basting with reserved sauce mixture. Grill for approximately 4 to 6 minutes, depending on the size of the shrimp.
Grilling option: For Jack Daniel’s smoke flavor, prior to placing the skewers on the grill, add 2 to 3 handfuls of Whiskey Barrel Smoking Chips into a smoker tray or foil pouch and place it on the grilling surface. The chips will start smoking in 10 to 15 minutes depending on the heat level of your grill. Makes 8-10 servings.