Recipes Ingredients Meat & Poultry Pork Recipes Grilled Shrimp and Bacon with Lemons 3.4 (18) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 55 mins Servings: 4 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 retain flavor and avoids overcooking this luscious dinner. Another tip: Relegate the bacon to the cooler areas of the grill, since the flames will flare up as the fat drips. Ingredients 16 large shrimp (about 1 ½ 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 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. 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. Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp. Toss until well combined. Rate it Print