Grilled Bacon Wrapped Shrimp with Apple Cherry Pepper Glaze

• 24 Shrimp (16-20 count), peeled, deveined
• ¼ cup BBQ Seasoning, such as JDQ Sweet or Spicy BBQ Rub
• 24 Bacon slices, par-cooked (see chef’s suggestions below)
• Apple cherry pepper glaze, recipe follows

Apple Cherry Popper Glaze

• 1 cup Chile pepper jelly
• ¼ cup Apple cherry habanero glaze, such as Heath Riles brand
• 2 Tablespoons Rice Vinegar or to taste

• Royal Oak® 100% Charcoal Pellets
• Skewers
• Large Bowl
• Toothpicks
• Basting Brush
• Small Sauce Pan

1. Preheat grill using Royal Oak charcoal or pellets, to approximately 400 degrees.

2. Mix the shrimp and seasoning together in a large bowl, making sure the shrimp is well seasoned.

3. Wrap each piece of shrimp with a slice of bacon, making sure that the ends of the bacon are on the bottom of the shrimp, then place all the wrapped shrimp onto a baking sheet or tray. (You may want to use a toothpick or skewer to help hold the bacon in place.)

4. Place the bacon-wrapped shrimp on the grill. Cook for 2-3 minutes or until the shrimp starts to turn red-opaque and the bacon begins to shrink. Turn the shrimp over and cook an additional 2-3 minutes or until the shrimp is cooked through and bacon is slightly crispy.

5. Brush prepared glaze on each shrimp and cook for about a minute, to set the sauce. Flip the shrimp over and repeat the process.

6. Arrange the grilled shrimp on a platter for all to devour. Drizzle the remaining glaze over the top.

Apple Cherry Pepper Glaze

1. Mix ingredients together in a small sauce pot over medium heat. Bring to simmer stirring often to prevent sticking. Set glaze aside until ready to serve.

Chef’s Recommendations

1. Use store-bought “pre-cooked” bacon to help save time and mess. Depending on the size of your shrimp, the slices are also the perfect size.
2. After wrapping the shrimp in bacon, place them on a cooling or cooking rack to help keep the bacon in place, as well as maneuver them during the cooking process.