1lb Shrimp -
Raw, Peeled and Deveined (I used smaller shrimp, I would suggest you use large if they are available to you)
6-10 Strips Bacon – Cooked slightly in microwave before use – approximately 30 seconds.
Skewers - soak them in water for 30 minutes before using them
It is suggested to brine the shrimp first before grilling so that they retain their moisture and don't dry out when grilling them.
4 Cups Water
1/4 Cup Salt
1/4 Cup Sugar
1 Cup ice
Soak the shrimp in the brine for approximately 30 minutes. This will help insure that your shrimp are nice and juicy!
Once the shrimp are finished with the brine - pour brine out, take a medium bowl and heat in the microwave half the jar of Liz & Linda's Perfectly Peach Pepper Jelly
(heat for approximately 25-30 seconds). Stir jelly to make sure all is slightly melted. Add shrimp to bowl and stir until covered with jelly.
Cut each strip of bacon into thirds and using one piece of shrimp, wrap the shrimp with the bacon and skewer it onto your bamboo skewers - do your best to make sure the bacon is secured well with the skewers. Put only 3-4 shrimp on each skewer. Continue until all shrimp and bacon are used.
On preheated grill (medium heat) place your shrimp and bacon skewers on and cook on each side for approximately 5 minutes, or until bacon is crispy and shrimp is cooked through. On each side, baste with additional pepper jelly that you heated slightly to make it easily spreadable.