The family was at Edisto beach and this was a last minute treat for my son-in-law and I. As we came upon a fresh seafood store we decided to grab some shrimp, 2 pounds of jumbos to be exact. The discussion was grill or fry, we made the right choice. One pound of grilled heaven each. Thankfully the others weren't fans of shrimp.

Is there any other way to eat shrimp?! 😏 BBQ bacon wrapped seafood of ANY kind is my all time favorite way to eat #seafood 🤤 These can be made in the oven or on the grill for cookouts! Serve them as an appetizer for parties. Pair them with sides and make it a meal! 😎👍👌 This recipe can also be made as skewers with any vegetables or add-ons that you like.😉

Pretty simple, and fast. I serve it over rice pilaf.

A little barbecue, bacon with grilled shrimp!

A friend of mine gave me this recipe years ago and I make it for the football tailgating BBQ. I make it the day before.

Makes 8-10 Skewers. In the summer we love to cook on the grill. Skewers or Kabobs are something I am fond of. I'd never grilled peaches before but I've seen it done and always wanted to try it. Peach flavor pairs so well with bbq sauce. My favorite part is that there are 3 food groups on 1 stick! We had no peppers so I improvised with broccoli! Yum! This can be made in the oven or on the grill, and also in an air fryer as well!

For those who believe the sauce should be the main event. This dish has a perfect partnership of spice and flavor. A nice heat that's done when you are done.What makes is NYC Style?This recipe has a lightness to it with a little zip. A use of Sherry over Olive Oil with less butter allows more focus on the spicy and a less heavy feeling. The tofu! It takes on all the flavors of the dish.How did this happen?Like most good stories, love! A honeymoon where the misses and I had New Orleans BBQ Shrimp for the first time. Realizing NYC doesn't have any good News Orleans cooking, we had to bring it back with us.

I'm currently into shrimp recipes.I recommend taking it to a barbecue packed in the marinating sauce, and cooking it on a grilling pan.Also, making a slit on the back of the shrimp makes the skin of the shrimp very smooth and easy to peel. Recipe by Nidaime chaachan

I've been told by a lot of people that they find skewering shrimp pretty challenging. Although this is a method came up on my own, it still works, so I'm sharing it here.This method works with both frozen and fresh shrimp.If you want to enjoy your freshly caught shrimp cooked rare, cook them for just a while longer after they've changed color. To enjoy frozen shrimp (and well-done fresh shrimp), you should cook them through all the way until the tail and antennae start to crisp and blacken a little. If you cook them through well enough, you won't have to remove the heads. Since they're quite crunchy, they're delicious to bite into. Just be careful of the pointed areas. For salt-grilled shrimp. Recipe by Ebizou

Sweet, smoky, and sizzling with tropical flavor.Plump shrimp marinated in a vibrant blend of banana ketchup, soy sauce, citrus, garlic, and spices, then grilled (or air-fried) to a juicy, caramelized finish. Brushed with a sweet-savory glaze and served fresh off the skewer — a coastal twist on classic Filipino street BBQ.