I know the name is a mouth-full but this gorgeous dish is actually super simple to execute. It’s got everything you want – the sweet, the salty, the crunchy, the supple shrimp and that herbaceous rosemary finish just brings it all home. Also, I’m just *really* having a moment with dried rosemary – my Fig + Rosemary “Baked” Brie has also been on repeat – I just love the earthiness it brings to these fruit-foward dishes.
SHOPPING LIST: 2 lbs. shrimp (peeled, de-vained, tails on), 1 package of bacon, apricot preserves, balsamic vinegar, dried rosemary, olive oil, salt, black pepper
Toss your shrimp with a few tB. of olive oil, salt and pepper so that they are well-oiled and seasoned. Always remember anytime you’re cooking, you want to season EVERY step of the way! Take your package of bacon and lay it flat on your cutting board. Cut the entire package in half so you each strip of bacon is now 2 shorter strips. Wrap each shrimp in a half strip of bacon, starting from the tail and wrapping the entirety of the mollusk. The bacon will be somewhat tacky and stick together if you wrap tightly enough.
While your BBQ is heating up, get an ALL METAL saucepan that you can put directly on your grill (you can TOTALLY do this step inside I just find it’s quite easy to do it together). Add 1 cup of apricot preserves, 2 tB. of balsamic vinegar, 2 heaping tB. of dried rosemary, a pinch of salt and black pepper. Place the metal saucepan directly on your BBQ so the apricot preserves can begin to melt into a glaze. Place your bacon-wrapped shrimp on the BBQ. Once your preserves melt, use a pastry brush to add the glaze to the bacon wrapped shrimp. Cook about 5 minutes and then flip your shrimp and continue with another coat of glaze. (If at any point your glaze is getting too hot or reduced, place an oven mit over the handle of your saucepan and remove from the heat). Cook for another 5 minutes or so and then give a final flip and a third coat of glaze. Because the shrimp is wrapped in the bacon, don’t worry so much about over-cooking them because it will take a bit longer for the heat to permeate through the bacon and thoroughly cook the shrimp. Remove the shrimp from the BBQ and finish with any remaining glaze.
The Kitchen Koach 