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Smoky Grilled Shrimp Appetizers

Grill up these bacon-wrapped hors d’oeuvres and watch them disappear! They taste just as scrumptious as they look, and the reserved sauce is wonderful for dipping. —Debbie Taylor, White Bluff, Tennessee
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 dozen (1/3 cup sauce)


  • 1/2 pound bacon strips
  • 2/3 cup honey Dijon salad dressing
  • 2 teaspoons prepared horseradish
  • 1 small garlic clove, minced
  • 12 uncooked large shrimp, peeled and deveined


  • Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
  • In a small bowl, combine the salad dressing, horseradish and garlic; set aside 1/3 cup. Brush remaining mixture over both sides of shrimp. Wrap a piece of bacon around each shrimp; thread onto two metal or soaked wooden skewers.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with reserved sauce.
Nutrition Facts
1 shrimp with 1-1/4 teaspoons sauce: 133 calories, 10g fat (3g saturated fat), 32mg cholesterol, 268mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 5g protein.

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