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Bacon Rouge Shrimp

Serve this dish from Austin’s King’s Rouge Sauce as an appetizer or main course.

25 medium to large shrimp, peeled and deveined
1/4 pound bacon, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 (16-ounce) jar King’s Rouge Sauce

Wrap bacon pieces around shrimp and secure with toothpicks. Arrange in shallow glass baking dishes. Add lemon juice to King’s Rouge Sauce, stir, and set aside 1-4 cup for later use. Pour remaining mixture over bacon-wrapped shrimp. Cover and marinate in refrigerator for at least 2 hours.

Remove shrimp bundles from marinade and place on prepared grill. Baste with reserved sauce while grilling. Cook until bacon is fully done. (Note: watch for flare-ups caused by bacon drippings!)

Serves 4 to 6

This recipe first appeared in our Texas Barbecue book.

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