Dillon’s Barbequed Shrimp

  • 1 Bottle of Italian Dressing
  • 24 lg. or jumbo shrimp, shelled
  • 12 bacon slices, cut in half
  • 1 Can of Pineapple Chunks
  • 1 Jar of Jalapeno Peppers
  • 1 Large Onion
  • 1 Large Red Pepper
  • 1 Package Mushrooms

Barbeque Sacue:
  • 2 tbsp. Butter
  • 1/2 c. Chopped Onion
  • 3/4 c. Ketchup
  • 1/4 c. Water
  • 2 1/2 tbsp. Worcestershire Sauce
  • 3 tbsp. Brown Sugar
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Tomato Paste
  • 1/2 tsp. Dry Mustard
  • Dash of Red Pepper
  • Dash of Cayenne

Marinate shrimp with bottle of Italian Dressing in zip lock bag for 6 hours.  Overnight if possible. 

Melt butter in medium saucepan. Add onion; saute until soft. Stir in ketchup, water, Worcestershire sauce, brown sugar, vinegar, tomato paste, dry mustard, and red pepper. Stir, simmer 15 minutes. Preheat grill & spray rack with Pam or cooking spray when hot..

Remove shrimp from Italian dressing and place shrimp into barbeque sauce until ready to skewer.

Cut bacon strips in half and cook bacon in oven until limp.  Not crisp.  Cook about until about halfway done.
Once bacon is done, wrap coated shrimp with a Pineapple piece and Jalapeno piece in a piece of bacon, thread shrimp components in the middle of shrimp on a skewer . Alternate shrimp, onion, red pepper and mushroom and then repeat. Place on grill. Cook 4 to 5 minutes turning frequently. Turn, cook until bacon is crisp.
Brush skewers one last time with barbeque sauce with about a minute to go. Reheat sauce, serve with shrimp as dipping sauce.