Let's get grilling

1 Prepare a grill for indirect cooking, using Kingsford® Charcoal, situating the coals on only one side of the grill, leaving the other side void.
2 Mix together the basil, cheese and garlic. Cut deep down the back of each shrimp and remove the vein. Fill the cut with ½ teaspoon of the basil stuffing. Wrap each shrimp with ½ slice of bacon and tuck the loose end or secure the bacon with a toothpick, leaving only the shrimp tail exposed.
3 When the grill temperature reaches 400°F, place the shrimp on the grill away from the coals and with the tails pointing up. Close the lid and cook the shrimp for 14 minutes. Drain the shrimp on a paper towel lined platter.
4 Stir the sauce ingredients together in a small bowl. Holding the shrimp by the tail, dip each into the sauce, and return it to the grill away from the coals. Close the cooker lid and allow the sauce to caramelize (about 1–2 minutes). Serve hot.
Cooking for 6 people


Main Ingredients

  • thin bacon cut in half
    15 slices
  • basil leaves coarsely chopped
  • freshly grated Parmesan cheese
    2 tablespoons
  • fresh minced garlic
    1 teaspoon
  • large shrimp peeled with tail shells on (21–25 count per pound)


  • Kingsford® Original Smoked Hickory BBQ Sauce
  • apple sauce
    ¼ cup
  • pure maple syrup
    ¼ cup
  • balsamic vinegar
    1 tablespoon
Occasion: ThanksgivingGrillmaster: Chris Lillytag: Bacon Survival GuideHolidays: ThanksgivingMain Ingredient: SeafoodMeals & Dishes: SidesMeals & Dishes: Main Course

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