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Finger Lickin’ Good Shrimp: A Culinary Revelation

I remember vividly the first time I tasted anything even remotely like this shrimp. It was at a summer barbecue in my childhood, a chaotic gathering filled with laughter, sunshine, and the unmistakable aroma of grilling. Aunt Carol, known for her “experimental” dishes, presented a platter of bacon-wrapped somethings. I was hesitant, a picky eater then, but one bite, and I was hooked. The salty bacon, the sweetness of the shrimp, and a surprising little cheesy burst – it was an explosion of flavor I’ve chased ever since. This recipe, while not Aunt Carol’s exact creation, captures the essence of that summer memory, transforming a simple appetizer into a truly unforgettable experience.

Recipe Overview

Prep Time: 35 minutes
Cook Time: 6 minutes
Total Time: 41 minutes
Servings: 4
Yield: About 12 shrimp
Dietary Type: Not specified

Ingredients

12 jumbo shrimp (uncooked, peeled, deveined)
¼ cup Italian dressing
¼ cup orange juice
6 slices bacon, strips cut in half
1 ounce Monterey Jack pepper cheese, julienned (or cheddar)

Equipment Needed

Large resealable plastic bag
Skillet
Paper towels
Grill (optional)
Cooking spray (if grilling)
Toothpicks

Instructions

Begin by preparing the shrimp. Using a sharp knife, carefully cut a small slit on the back of each shrimp. Be careful not to cut all the way through – you want to create a pocket, not divide the shrimp in half. This slit will hold the cheese and help the bacon wrap snugly.
In a large resealable plastic bag, combine the Italian dressing and orange juice. This marinade adds a subtle tang and sweetness to the shrimp. Add the shrimp to the bag, seal it tightly, and turn to coat them thoroughly with the marinade. Refrigerate for 30 minutes. This allows the flavors to meld and infuse the shrimp, ensuring each bite is packed with deliciousness.
While the shrimp are marinating, cook the bacon in a skillet over medium heat. The goal is to partially cook the bacon; you don’t want it to be completely crisp at this stage, as it will continue to cook on the grill or under the broiler. Aim for a slightly pliable texture that will easily wrap around the shrimp.
Once the bacon is partially cooked, remove it from the skillet and drain it on paper towels to remove excess grease. This step prevents the final dish from being overly greasy and ensures the bacon crisps up nicely during the final cooking process.
If you plan to grill the shrimp, now is the time to prepare your grill. Coat the grill rack with cooking spray to prevent sticking. Prepare the grill for indirect heat. Indirect heat is crucial to prevent the shrimp from cooking too quickly on the outside while remaining raw on the inside. If you are broiling, preheat your broiler.
After the shrimp have marinated for 30 minutes, drain them and discard the marinade. The marinade has imparted its flavor to the shrimp and is no longer needed.
Place a piece of Monterey Jack pepper cheese (or cheddar) in the slit you created on the back of each shrimp. Use enough cheese to fill the slit, but don’t overstuff it, as it will melt and ooze out during cooking.
Wrap each shrimp with a piece of partially cooked bacon, securing the ends with a toothpick. The toothpick is essential to keep the bacon in place during cooking. Make sure the bacon is wrapped tightly around the shrimp to ensure even cooking and a secure hold.
Now it’s time to cook the shrimp. If grilling, place the bacon-wrapped shrimp over indirect heat. If broiling, place them on a baking sheet and position them about 4 inches from the heat source. Cook for 3 minutes on each side, or until the shrimp turns pink and the bacon is cooked through. The shrimp is done when it is opaque and slightly firm to the touch. The bacon should be crisp and golden brown.
Remove toothpicks before serving.

Expert Tips & Tricks

For a smokier flavor, use applewood-smoked bacon.
If you don’t have Monterey Jack pepper cheese, cheddar or even a little bit of cream cheese will work beautifully.
Don’t overcook the shrimp, or they will become rubbery. Watch them closely and remove them from the heat as soon as they are pink and cooked through.
If grilling, soak wood chips in water for 30 minutes before adding them to the grill for extra smoky flavor.
To prepare ahead of time, you can marinate the shrimp and assemble them with the cheese and bacon. Store them in the refrigerator for up to 24 hours before cooking.
If the bacon is cooking too quickly, move the shrimp to a cooler part of the grill or lower the broiler temperature slightly.

Serving & Storage Suggestions

Serve the Finger Lickin’ Good Shrimp immediately while they are hot and the cheese is melted and gooey. Arrange them on a platter garnished with fresh parsley or cilantro for an elegant presentation. These shrimp are delicious on their own as an appetizer or as part of a larger seafood platter. They also pair well with a variety of dipping sauces, such as cocktail sauce, sweet chili sauce, or a creamy aioli.

Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for a few minutes, or until heated through. Be careful not to overcook them during reheating, as they can become dry. Reheating in a skillet over medium-low heat is also an option. I do not recommend freezing this particular appetizer; the texture will change and the bacon will lose its crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320.9 kcal	N/A
Calories from Fat	207 g	65%
Total Fat	23.1 g	35%
Saturated Fat	7.4 g	36%
Cholesterol	157.1 mg	52%
Sodium	688.6 mg	28%
Total Carbohydrate	4.2 g	1%
Dietary Fiber	0 g	0%
Sugars	2.6 g	10%
Protein	22.9 g	45%

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes to the marinade for a spicy kick.
Tropical Twist: Use pineapple juice instead of orange juice in the marinade for a tropical flavor.
Cheese Variations: Experiment with different cheeses, such as pepper jack for extra spice, or provolone for a milder flavor.
Herb Infusion: Add fresh herbs, such as chopped basil or oregano, to the marinade for a more complex flavor profile.
Bacon Alternative: Use turkey bacon for a lower-fat option, but be aware it may not crisp up as nicely as pork bacon.
Vegetarian “Shrimp”: Use large marinated portobello mushroom slices for a vegetarian alternative. Cut them into shrimp-sized pieces and follow the rest of the recipe.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but make sure to thaw them completely before marinating. Pat them dry with paper towels to remove any excess moisture.

Q: Can I use a different type of Italian dressing?
A: Absolutely! Feel free to use your favorite Italian dressing. Just be mindful of the sodium content, as some dressings can be quite salty.

Q: How do I know when the shrimp are cooked through?
A: The shrimp are cooked when they turn pink and are opaque throughout. Avoid overcooking, as they can become rubbery.

Q: Can I make this recipe ahead of time?
A: You can marinate the shrimp and assemble them with the cheese and bacon up to 24 hours in advance. Store them in the refrigerator until ready to cook.

Q: What’s the best way to prevent the bacon from falling off?
A: Make sure to wrap the bacon tightly around the shrimp and secure the ends with a toothpick. Partially cooking the bacon beforehand also helps it adhere better.

Final Thoughts

I encourage you to try this Finger Lickin’ Good Shrimp recipe and recreate the magic of that summer barbecue, or even better, create your own memories with it. The combination of savory bacon, sweet shrimp, and melted cheese is simply irresistible. Feel free to experiment with different cheeses, marinades, and grilling techniques to make it your own. And most importantly, don’t be afraid to get your fingers dirty! Share your creations and variations with friends and family, and let the good times roll!

Finger Lickin’ Good Shrimp Recipe