Allow a little prep time for this and divide evenly between skewers.   Suggestion:  6 12" skewers with 6 shrimp each.




36  raw shrimp  (size “36-40 count”), shelled and de-veined
9 slices of bacon cut into 4ths
1 cup BBQ sauce

Wrap each shrimp in a slice of bacon and thread the skewer through     it in such a way as it secures the bacon at each end and around       the shrimp.
Put 6 wrapped shrimp on each skewer.
Heat grill to medium and grill skewers for 8-10 minutes turning frequently.
Brush each skewer with BBQ sauce and cook 4-6 minutes longer. 
(Bacon should be cooked before removing from the grill.)
Note:  A skewer set that has a rack that allows skewers to be turned is helpful.  Otherwise try a sheet of aluminum foil under the skewers.

Makes 36

Shrimp and grits recipes are as diverse as those who fix them. This is the typical way I fix them depending on what's on hand. Serve over grits for breakfast, lunch or dinner!

Shrimp, shelled and de-veined (I allow ½ lb per person)
2 tablespoons oil
1 medium onion, diced well
½  large green pepper, diced well
1/3 cup crumbled bacon
1  15oz can petite diced tomatoes, undrained
1/3 cup bourbon
½ cup  BBQ sauce
½ cup water


Heat oil in large pot.   
Add bacon bits, brown onion and pepper.  
Add tomatoes, bourbon, BBQ sauce and water.   
Let simmer and thicken.  
Add shrimp and cook 3-4 mins or until done.

Serves 4-6