Ingredients

Equipment Needed

• •Metal skewers (at least 10 inches)
• •Sheet pan for par-cooking bacon
• •Small saucepan for glaze
• •Grill with lid
• •Basting brush (silicone holds up to heat)
• •Long-handled tongs

Instructions

1. 1

   Season the shrimp

   Pat shrimp completely dry with paper towels. Wet shrimp won't take seasoning and will steam instead of sear. Place in a bowl and toss with Cajun seasoning, making sure every shrimp gets coated. This is your first flavor layer, and it matters. Let them sit at room temperature while you work on the bacon and glaze, about fifteen minutes.

   Gulf shrimp have a sweetness that imported shrimp can't match. If you can get fresh, do it. Frozen Louisiana shrimp are the next best choice.
2. 2

   Par-cook the bacon

   Lay bacon pieces in a single layer on a sheet pan. Bake at 375 degrees for eight to ten minutes until the fat starts to render and the bacon is pliable but nowhere near crisp. You want it cooked enough to wrap easily but still soft. If the bacon is too raw, it won't crisp on the grill. If it's too done, it shatters when you wrap it. Transfer to a paper towel-lined plate.

   Par-cooking the bacon is not optional. Raw bacon takes too long to render, and your shrimp will overcook before the bacon crisps. Trust this step.
3. 3

   Build the bourbon glaze

   Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about thirty seconds. Don't let it brown. Pour in the bourbon carefully (it may sputter), then add brown sugar, Worcestershire, hot sauce, and black pepper. Stir until sugar dissolves. Let it simmer for four to five minutes until slightly thickened, enough to coat the back of a spoon. Remove from heat and stir in lemon juice. The glaze should smell boozy, sweet, and have a gentle heat underneath.

   Use a bourbon you'd drink. Cooking concentrates flavors, so cheap bourbon tastes cheap in the glaze. You don't need top shelf, but reach for something honest.
4. 4

   Wrap the shrimp

   Take a piece of par-cooked bacon and wrap it snugly around a seasoned shrimp, starting just below the tail and spiraling down the body. The bacon should overlap slightly. Thread onto a metal skewer, pushing through both the bacon and shrimp to secure. Fit three to four wrapped shrimp per skewer, leaving a little space between each. Repeat with remaining shrimp and bacon.

   Metal skewers conduct heat and cook the shrimp from inside. Wooden skewers work but need thirty minutes of soaking first so they don't burn.
5. 5

   Prepare the grill

   Heat your grill to medium-high, around 400 degrees. Clean the grates with a wire brush, then oil them well using a paper towel dipped in vegetable oil held with long tongs. The bacon fat will drip and cause flare-ups, so keep a spray bottle of water nearby if you're using charcoal. You want direct heat here, not indirect.

6. 6

   Grill and glaze

   Place skewers on the hot grill. Let them cook undisturbed for two minutes. You'll hear sizzling and see the bacon fat rendering. Brush generously with bourbon glaze, then flip. The first side should show grill marks and the bacon should be starting to crisp. Grill another two minutes, brush again with glaze. Flip once more, glaze again, and cook one to two minutes more. Total grill time is six to eight minutes. The shrimp are done when they're pink and firm, the bacon is crispy at the edges, and the glaze has caramelized into sticky, glossy perfection.

   Watch the heat. The sugar in the glaze will burn if your grill runs too hot. If you see the glaze blackening instead of caramelizing, move skewers to a cooler zone.
7. 7

   Finish and serve

   Transfer skewers to a platter. Brush with one final coat of glaze while they're still hot so it adheres. Scatter green onion tops over everything. Serve immediately with any remaining glaze on the side for dipping. These do not wait well. Get them to the table and watch them disappear.

Chef Tips

• •Don't skimp on shrimp size. You want 21-25 count (that's pieces per pound). Smaller shrimp overcook before the bacon crisps. Bigger shrimp work too, but you'll need more bacon and longer cooking time.
• •The glaze can be made up to a week ahead and refrigerated. Reheat gently before using. It thickens as it cools, so warm it until it flows easily.
• •If you don't have a grill, use your oven's broiler. Set a rack four inches from the heat and broil for three to four minutes per side, glazing between turns. Keep a close eye on them.
• •For parties, I set these on a cast iron platter over a low flame to keep them warm. The glaze stays sticky and the bacon stays crisp. At Lagniappe, they never last long enough to need warming.
• •Spice levels are personal. My Cajun blend has heat, but if you're cooking for folks who prefer milder food, cut the cayenne in your blend or use a mild seasoning. You can always pass extra hot sauce at the table.

Advance Preparation

• •Bourbon glaze can be made up to one week ahead and refrigerated in an airtight container. Rewarm gently before using.
• •Bacon can be par-cooked up to two days ahead and refrigerated. Bring to room temperature before wrapping.
• •Shrimp can be seasoned and wrapped up to four hours ahead. Keep refrigerated on the skewers, covered with plastic wrap.
• •These are best fresh off the grill. Do not make ahead and reheat.

Frequently Asked Questions

Nutrition Information

1 serving (about 80g)