Bacon-Basil Shrimp on a Stick Recipe

Bacon-Basil Shrimp on a Stick

	Reynolds Wrap® Heavy Duty Aluminum Foil
24	slender bamboo skewers (8 to 10 inches long), soaked for 1 hour in cold water to cover, then drained
24	jumbo or extra-large shrimp (about 1 1/2 lbs.), peeled and deveined
24	fresh basil leaves
24	thin slices of bacon (each 6 to 7 inches long)

RINSE the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp lengthwise. Place a basil leaf on the back of each shrimp. Wrap each shrimp in a slice of bacon.

PREHEAT grill to high. Arrange shrimp on the hot grate, placing a folded sheet of Reynolds Wrap Heavy Duty Aluminum Foil under the exposed portion of the skewers to keep them from burning.

GRILL the kebabs until the bacon is nicely browned and the shrimp are cooked through, 4 to 8 minutes in all, turning the kebabs to ensure even cooking. The shrimp will be firm and white when cooked through.

Adapted from How To Grill by Steven Raichlen (Workman Publishing)

Number of Servings: 24