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Smoky Grilled Shrimp for Two

 Smoky Grilled Shrimp for Two
Grill up these bacon-wrapped hors d’oeuvres and watch them disappear! They taste just as scrumptious as they look, and the reserved sauce is wonderful for dipping. —Debbie Taylor, White Bluff, Tennessee
2 ServingsPrep/Total Time: 20 min.


  • 1/2 pound bacon strips
  • 2/3 cup honey Dijon salad dressing
  • 2 teaspoons prepared horseradish
  • 1 small garlic clove, minced
  • 12 uncooked large shrimp, peeled and deveined


  • Cut bacon strips in half widthwise. In a large skillet, cook bacon
  • over medium heat until partially cooked but not crisp. Remove to
  • paper towels to drain.
  • In a small bowl, combine the salad dressing, horseradish and garlic;
  • set aside 1/3 cup. Brush remaining mixture over both sides of
  • shrimp. Wrap a piece of bacon around each shrimp; thread onto two
  • metal or soaked wooden skewers.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill shrimp, covered, over medium heat
  • or broil 4 in. from the heat for 5-8 minutes or until shrimp turn
  • pink, turning once. Serve with reserved sauce. Yield: 1 dozen (1/3
  • cup sauce).