Bacon-Wrapped Shrimp Kebabs with Passion Fruit Glaze

Bacon-Wrapped Shrimp Kebabs with Passion Fruit Glaze bring a taste of the Caribbean and are quick to cook on the grill!

One of my favorite tropical~girlie~boat kind of cocktails is the Hurricane, which Bill (over at Potable Pastime) has elevated to an art form. And with it’s artful rise comes a stern reminder that a few too many of the smooth-as-silk libations will not elevate you, but instead find you sprawled out like a bear rug in front of a fireplace. So do drink responsibly when you enjoy those.

But the best part about Bill’s drink (besides the fact that he is my personal bartender and il mio molto buono amante) is that since we are married, and he finds himself with extra passionfruit juice from the drinks, it becomes my time to play.

And so it goes that fire is ignited and the passion flames in my kitchen. 😉 We do love to cook, eat and drink here in my kitchen!

These shrimp are really quite easy to make- most of the work is cleaning the shrimp (if your fishmonger has not done this for you already) and also the reduction of the glaze, which will take a few minutes and shouldn’t be hurried (don’t want to burn or scorch the sugars in that!). Also for prep, don’t forget to soak your bamboo skewers and make sure they stay submerged by putting a plate on top. This should be done for at least an hour, so the wood doesn’t try to burn up or catch fire on the grill. If you have a tall, cylindrical vase you can drop the skewers in and top with water, those are great!

The great thing about grilling the shrimp wrapped in bacon is that besides adding a dimension of flavor, the bacon acts to baste the shrimp and keep it moist and not too overexposed to the heat, so they don’t become rubbery. The glaze naturally adheres to the kebas like bbq sauce and sets as it cooks.

Bacon-Wrapped Shrimp Kebabs with Passion Fruit Glaze
by Sue Lau | Palatable Pastime
4.28.14

Bacon-Wrapped Shrimp Kebabs with Passion Fruit Glaze

Servings: 3-4
Time: 1hr 20mins
Difficulty: moderate
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Passion Fruit Glaze Ingredients:

1 cup passion fruit juice
2 ounces dry white wine
2 tablespoons brown sugar
1/2 teaspoon soy sauce
2 teaspoon sriracha sauce or Thai chilli sauce
1 tablespoon ketchup

Other Ingredients:

1 pound jumbo shrimp or prawns, shelled, leaving tail section intact, and deveined (about 20 per pound)
soaked bamboo skewers
approx. 20 slices bacon, 1 slice for every shrimp (more or less depending on shrimp size per pound)
3 baby zucchini, roll/oblique cut into about 20 pieces
about 20 small crimini mushrooms, brushed clean

Method:

Stir together ingredients for passion fruit glaze in a small saucepan and reduce over low heat, stirring often, until glaze becomes thick and syrupy; set aside until grilling time.
Take a bamboo skewer and pierce a slice of bacon. Add the shrimp to the skewer, poking the skewer right in the middle of the tail section, going all the way through the center of the shrimp to the top. Wind bacon around the shrimp and secure the top of the bacon on the skewer.
Add a piece of zucchini as well as mushroom to each skewer.
Prepare grill.
Grill shrimp over moderate heat, turning often, basting the outsides with the passion fruit glaze as the bacon becomes about 2/3 done. Continue to baste and cook until bacon is cooked through.
Serve any extra glaze at the table.