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Grilled Shrimp and Bacon with Lemons

Everything in this dish is grilled -- even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells helps them retain their flavor and keeps them from being overcooked. Another tip: Relegate the bacon to the cooler areas of the grill, since the flames will flare up as the fat drips.

  • prep: 15 mins
    total time: 55 mins
  • servings: 4

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Ingredients

  • 16 large shrimp (about 1 1/2 pounds), shells split but not removed, deveined
  • 2 lemons
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon extra-virgin olive oil
  • 4 slices thick-cut bacon (about 6 ounces)

Directions

  1. Step 1

    Toss shrimp in a large nonreactive baking dish with zest and juice of 1 lemon, the Old Bay seasoning, and oil. Marinate in the refrigerator for 30 minutes.

  2. Step 2

    Heat grill to medium-high. Slice remaining lemon into 1/4-inch-thick slices. Grill lemon slices, shrimp, and bacon directly on grates until lemon slices are caramelized (2 to 3 minutes per side), shrimp are cooked through (about 3 minutes per side), and bacon is lightly charred and crisp (4 to 5 minutes per side). Transfer lemons and shrimp to a bowl, and the bacon to a plate. Let cool slightly.

  3. Step 3

    Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp. Toss until well combined.

Source
Martha Stewart Living, July 2011

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Reviews (2)

  • 7 Aug, 2012

    Delicious, easy, and a wonderful summer dish! I served it over plain pasta after tossing everything together. The pasta had a nice coating of the flavor from the marinade. I am a terrible cook and I didn't mess this up!

  • 7 Aug, 2012

    Delicious, easy, and a wonderful summer dish! I served it over plain pasta after tossing everything together. The pasta had a nice coating of the flavor from the marinade. I am a terrible cook and I didn't mess this up!