Reviewed: Sep. 13, 2009

Very, very good, for something so simple. Three ingredients; how easy is that? The labor does take a little time, but the flavor to labor ratio is high, so the time spent is so worth it. I imagine that this recipe offers a lot of flexibility for modifications down the road. Oh, one other thing (and this falls under common sense, but it took me half way through to realize it) ... when placing the toothpicks in the shrimp, they should go in sideways, not top to bottom, so that they lay flat in the oven.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 3, 2009

I make thse often and they are great. For a little extra kick I add a slice of Jalapeno pepper,a water chestnut for the crunch, and a small piece of pineapple to cool the palate after the pepper. I cook mine on the grill.

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mandevillemiss

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Reviewed: Feb. 25, 2009

The bacon wasn't crispy, but the shrimp were definitely done. I used jumbo shrimp and half a slice each of bacon. I would probably cut down to 1/3 a slice of bacon so it wraps just once around. I even tried broiling them to crisp them up more which worked a little bit. The flavor is good though. I will definitely make these again and play with the recipe a bit.

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JessicaPellien

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Reviewed: Dec. 13, 2008

These are soooo good and easy to make. I have made them the last 2 years for our family's Christmas get together. Once finished, I put them in a crock pot set on low to keep them warm. It is always the first thing gone. I've already been 'told' that I am bringing them again this year!

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EKOLDEN

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Reviewed: Oct. 6, 2008

These were fabulous. Even though I used jumbo wild shrimp the bacon didn't cook enough for me. Next time I'll pre-cook the bacon a little bit first.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 4, 2008

Good with an addition of garlic salt too. Very good will make again.

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 28, 2008

My husband and his friends ended up at our house after a golf outing and these were inhaled. I got to try one before they were gone and personally thought they were too salty--probably due to the combination of BBQ seasoning AND bacon which is already salty. I think I'll try a BBQ sauce marinade for the bacon (as suggested by others) for future tries. A sweet BBQ sauce mixed with the salty bacon is probably really good! I did flip these 1/2 way through.

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HJV73

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Reviewed: Jul. 6, 2008

They were really good!

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Sep. 19, 2007

Great recipe! But use your own fave BBq sauce cause I like mine sweet and tangy so I made up my own by mixing two different kinds of BBq sauce and lemon juice and maple syrup. IMPORTANT TIP: Dump the shrimp in the sauce before wrapping in bacon. It keeps the BBq taste of the shrimp separate from the bacon so when it’s done tastes like heaven when bitten together because both are on equal ground instead of the feeling like you missed something. Its heaven and I swear on this. DO SO!

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CHRIA

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Reviewed: May 3, 2007

Awesome recipe. I used a BBQ rub that was a little too salty so next time I will use a sweet BBQ sauce instead of the rub. Even though they were salty they were still delicious. I took others advice and put them under the broiler for a few minutes to crisp up the bacon. I also turned them over during this process.

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LILYBABY

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Reviewed: Apr. 12, 2007

Fantastic and really, really easy. I grilled mine in a grill basket instead of baking. The grill gave them a great grilled, smoky flavor that brought out the flavor of the shrimp. Make sure to turn them so they don't become charred on one side.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Feb. 11, 2007

I used large fresh shrimp. Wrapped each one in one peice of bacon as it called, but for some of the very large ones I used a strip and a half to cover the whole shrimp. In addition to the barbeque seasoning, I sprinkled each with cayenne pepper to give them a kick of spicyness and also dotted each side with a bit of BBQ sauce. Very quick and easy to make yet very flavorful. Glad I found this because it makes an awesome appetizer.

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Dec. 22, 2006

These were very good, and a BIG hit at a recent party - but next time I think that I will cook the bacon a bit first... it was a tad too underdone...

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BB

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Reviewed: Dec. 19, 2006

I was expecting much more. Although, I must admitt I brushed each baconed shrimp with BBQ sauce, not seasoning. I guess that really made a difference. Okay, still very good, but it didn't blow me away. If I try them again I guess I'll have to find some BBQ seasoning so I can be blown away like everyone else.

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Aisha

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Glen Burnie, Maryland, USA

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Reviewed: Dec. 11, 2006

YUM, YUM, YUM, YUM!!!! I made these for my hubby who adores shrimp, and although I usually don't care for it, we both LOVED these!

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Calliope

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Reviewed: Dec. 5, 2006

excellent!

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kaci

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Reviewed: Nov. 10, 2006

fabulous!! Easy and yummy!

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Lori

Cooking Level: Intermediate

Home Town: Lake Tahoe, California, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Jun. 26, 2006

mmm!!!!!!! EVERYONE loved it!!!!!!!

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MOMMY2THREEANGELS

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Reviewed: May 22, 2006

These were sooo good!! We all loved them on top of bismati rice with a great salad:) thanks for the good recipe!

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Heather

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Independence, Missouri, USA

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Reviewed: May 6, 2006

I followed the ingredients listed in the top paragraph to make my own barbecue seasoning and it was a hit. We put them on a skewer and grilled outdoors. Will definetly keep

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