Bacon-Wrapped Shrimp Skewers/Ebi No Bacon Maki (Paleo, Gluten-Free)

Mark Antony and Cleopatra, Romeo and Juliet, Elizabeth Bennet and Mr. Darcy. Like many famous romances in history, bacon and shrimp may come off initially as an unlikely pair but once you have them together, you know it’s meant to be (minus the tragic endings).

If you’ve never had the two things together, you need to run to your nearest market or store and secure these ingredients to make this simple and delicious dish immediately. It looks amazing served to company too!

Move over Scarlett and Rhett

Really small ingredient list! Just grab yourself some uncured bacon, wild-caught shrimp, salt, pepper, fresh lemon and skewers. You should also have a batch of my Paleo-friendly Japanese mayonnaise  ready in the fridge.

Your shrimp should be shelled and deveined. Wrap each shrimp up in about half a slice of bacon.

Skewer through the loose ends of the bacon.

I like to use short skewers that hold 3 shrimp.

Set on a grilling tray, sprinkle with salt and pepper and pop in a preheated 350F oven for 10 minutes on one side and then 5-10 minutes on the other.

When they come out of the oven, drizzle fresh lemon juice on the skewers.

Set on a serving plate and top with my Paleo-friendly Japanese mayonnaise.

You’ll need:

*Makes 6 Skewers

• 36 Whole, peeled shrimp
• 6 slices of uncured bacon
• Salt and pepper
• Lemon juice
• Paleo-friendly Japanese Mayonnaise

1. Preheat oven to 350 F
2. Wrap each shrimp in half a slice of bacon and skewer 3 bacon-wrapped shrimps per stick
3. Set skewers on a grilling tray and sprinkle with salt and pepper
4. Bake for 10 minutes
5. Turn skewers over and bake for another 5-10 minutes until shrimp and bacon are cooked.
6. Remove tray from oven and drizzle lemon juice.
7. Set skewers on serving plate and top with Japanese Mayonnaise.

Bon Apetit!

She didn’t like mayonnaise but dug into the shrimp and bacon

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