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Bacon-Wrapped Seafood Skewers

 Bacon-Wrapped Seafood Skewers
With a little kick from cayenne, these scrumptious kabobs will be the hit of your next barbecue. The crunchy bacon wraps create moist, tender shrimp and scallops. —Audrey Hagerty Saylorsburg, Pennsylvania.
3 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 12 uncooked jumbo shrimp, peeled and deveined
  • 6 large sea scallops, halved widthwise
  • 12 bacon strips, halved
  • 1 medium lemon, cut into wedges


  • In a large resealable plastic bag, combine the lemon juice, cayenne
  • and garlic powder; add shrimp and scallops. Seal bag and turn to
  • coat; let stand for 10 minutes.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • partially cooked but not crisp. Drain on paper towels. Drain and
  • discard marinade. Wrap one bacon piece around each shrimp and
  • scallop half.
  • On six metal or soaked wooden skewers, alternately thread the shrimp,
  • scallops and lemon wedges. Grill, covered, over medium heat for 8-12
  • minutes or until shrimp turn pink and scallops are opaque, turning
  • occasionally. Remove from skewers; squeeze lemon wedges over
  • seafood. Yield: 3 servings.
Nutritional Facts: 2 kabobs equals 257 calories, 12 g fat (4 g saturated fat), 161 mg cholesterol, 756 mg sodium,

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Bacon-Wrapped Seafood Skewers (continued)

Nutritional Facts: 4 g carbohydrate, trace fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.