Barbecued Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. If needed, devein. Season shrimp lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to coat.

Wrap shrimp

Cut each bacon strip in half crosswise. Wrap each shrimp with a half strip of bacon, starting at the tail and spiraling toward the body so the bacon covers most of the shrimp. Secure each wrapped shrimp onto a skewer (4 shrimp per skewer) or thread 3–4 shrimp on each skewer leaving some space between shrimp for even cooking.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using charcoal, arrange coals for direct heat with a cooler zone for finishing. Oil the grates lightly to prevent sticking.

Grill shrimp

Place skewers over direct medium-high heat. Grill 2–3 minutes per side until bacon is crisping and shrimp turns opaque and just cooked through (total 5–6 minutes).Watch carefully to avoid overcooking shrimp. Move skewers to cooler zone if bacon is charring before shrimp is cooked.

Combine peaches, ketchup, apple cider vinegar, brown sugar, Dijon, Worcestershire sauce, smoked paprika, minced garlic, red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp olive oil in a small saucepan.

Bring mixture to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for 12–15 minutes, stirring occasionally, until peaches are very soft and sauce has reduced slightly.

Use an immersion blender (or transfer to a blender) to puree the sauce until smooth. Taste and adjust seasoning (more salt, vinegar, or sugar as needed). Keep warm for brushing and serving. Reserve about 3 tablespoons of sauce for finishing.

If you want a thicker glaze for finishing, return blended sauce to low heat and simmer an additional 4–6 minutes to concentrate.

In a large bowl combine shredded green cabbage, red cabbage, and grated carrot.

In a small bowl whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp celery seed (optional), 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over the cabbage mixture and toss to combine. Taste and adjust seasoning. Chill in refrigerator at least 15 minutes to meld flavors before serving.

During the last minute of grilling, brush the shrimp-and-bacon with the warm peach barbecue sauce (use reserved sauce); turn once to glaze both sides. Remove skewers from grill when bacon is crisp and shrimp are cooked through.

Transfer skewers to a platter. Spoon additional peach barbecue sauce over the skewers if desired. Garnish with chopped fresh parsley and serve with lemon wedges and a side of coleslaw.