Stuffed BBQ Shrimp

Mar 26, 2011


  • 30 large shrimp (21-25 count per pound)
  • 16 slices bacon cut in half
  • 6 bamboo skewers soaked in water (1-2 hours)

Basil Stuffing:

  • 30 basil leaves chopped very coarse
  • 2 tablespoons fresh grated Parmesan cheese
  • 1 teaspoon fresh minced garlic


  • 1¼ cups Three Little Pigs Sweet Barbecue Sauce
  • ¼ cup apple juice
  • ¼ cup maple syrup
  • 2 tablespoons balsamic vinegar


Mix basil stuffing and set aside. Remove shrimp shells, leaving only the tail. Butterfly shrimp by cutting down the back of the shrimp and remove vein. Place ½ teaspoons of basil stuffing in each cut. Wrap each shrimp with ½ slice of bacon, leaving only the shrimp tail exposed. Skewer shrimp to secure bacon. Each skewer can hold a full serving of 5 shrimp.

Thank you to our friends at for this recipe!