I’ve been wanting to barbecue something on a skewer for a while now. However, after my attempt, I highly suggest you use skewers that were made for grilling. I didn’t, and the ones I used burned up like little toothpicks pretty quickly. The shrimp still turned out delicious but the grilling part got a little messy. Just another grilling adventure and lesson learned by a barbecue amateur.
The shrimp I bought had not been peeled, so I removed the shells and left the tails. I also have them a good rinse afterwards.
Add I few table spoons of Dijon mustard, a few shakes of parsley and basil, two heaping spoonfuls of garlic and sprinkle with kosher salt and cracked pepper. Drizzle with olive oil.
Mix well and then add fresh squeezed lemon juice.
Let marinate for at least an hour in the fridge.
When you are ready to begin grilling, slice an onion to throw on the top rack of the grill. You might want to start cooking the orzo now, it cooks like rice, 2 parts water to 1 part pasta.
I sliced the uncooked bacon strips in half to better fit the shrimp.
Wrap the uncooked bacon around the shrimp. I put three to a skewer. Remember to use skewers good for grilling!
Grill over a medium fire for about five minutes each side or until the bacon is cooked to your desired crispness. Grill the fresh onion on the top rack or bottom rack as long as the fire doesn’t get too hot and burn it.
Now plate your skewers over a bed of orzo with grilled onion and enjoy! I served mine with a dollop of extra Dijon mustard for dipping and it was very good.