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Shrimp ABTs (several pics)

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Comments

  • r270ba
    r270ba Posts: 763
    Just did these a couple weekends ago and they were a HUGE HIT!!! Thanks so much for this idea
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • smokesniffer
    smokesniffer Posts: 2,016
    Very nicely done. Gotta try this for sure, this week. Great looking pics, make a person hungry. =D>
    Large, small, and a mini
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  • SamFerrise
    SamFerrise Posts: 556
    I think I like it!

    Simple ingredients, amazing results!
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    I just found this post and will be making them this weekend. Great post.
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Kristi I love the Peruvian Gold sauce. I picked some up a while back at my go to for fresh seafood. That and a couple others really work well with shrimp and seafood in general. Have you tried Ala Moana Coconut & Mango sauce or A Frame Datil sauce?  
    The color you got here was perfect!  Did the shrimp get overdone at all for you on these. I tried my hand at it and with extra large shrimp or large shrimp it seemed to crisp the bacon and shrimp with decent timing on L&S. I wanted to try raised direct at 300℉-350℉ but, was concerned it would overcook the shrimp before the bacon finished. Thoughts... Have you tried it that way?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • mgd_egg
    mgd_egg Posts: 476
    looks terrific!   
    Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    Thanks, Everyone! 

    NPHuskerFL:  I haven't tried them at a higher temp or raised direct, but I think if you pre-cook your bacon a little it will work just fine.  I prefer the taste and texture of the jalapeños when I cook them L&S.  Knock on wood, the shrimp haven't overcooked yet but I always use the largest shrimp I can find.  
    Hmm, I wonder if the bacon sorta protects the shrimp? 

    I haven't tried those sauces -- I'll look them up! I've had Tropical Pepper Co. Mango Coconut sauce... maybe similar?   I love the Peruvian Gold, too!  I should warn you, I put it on Swordfish last week... I'll never do that again! :o  It's the only thing I found that it didn't work on. haha :) 


    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited April 2015
    Duly noted on the Swordfish. :wink: 
    And ya the bacon might actually help shield the shrimp. +1 on the get the largest shrimp available (prefer fresh caught personally). 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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