Rod’s Bacon Wrapped Shrimp

(by Rod Scarf, as found in Iowa Farmer Today, Sept. 2017 Issue)

2 lbs. (approx. 36 shrimp), peeled and deveined
12 pieces bacon, cut into thirds
¼ c. olive or canola oil
2 cloves garlic, minced
Zest of 1 lemon
Salt and pepper to taste
For Glaze:
1/3 c. Honey
¼ tsp. smoked paprika
1-2 T. garlic sriracha seasoning
1 T. garlic-infused olive oil

Heat grill to 300 degrees. Line pan with foil and lay bacon in a single layer. Bake until it’s halfway done, not yet crispy, about 15 to 20 minutes. Remove bacon to a paper towel-lined pan to cool completely and drain.

While bacon is cooling, whisk together the olive oil, garlic and lemon zest. Sprinkle shrimp with salt and pepper and toss in a gallon resealable bag. Pour the lemon zest mixture over shrimp. Let marinate in refrigerator for 20-30 minutes.
Combine honey, garlic-infused oil, sriracha seasoning for glaze and set aside.

Wrap each shrimp with bacon. Thread the shrimp through the center of the body and through the bacon, securing it. Thread each skewer with 6-8 shrimp.

Grill shrimp until bacon is crisp and the shrimp is opaque and cooked through, 3 to 4 minutes on each side. Brush the shrimp on both sides with the glaze, grill 2 to 3 minutes.