It's grilling time! Wrap some jumbo shrimp in bacon and serve with a tangy buffalo dipping sauce for an awesome low carb keto summer meal or appetizer.
1/4cupSignature Kitchens mayonnaise
1/4cupSignature Select Buffalo-style wing sauce
2tbspunsweetened almond milk or whole milk
1tbspSignature Kitchens red wine or apple cider vinegar
1lbjumbo shrimppeeled, tails on (about 16 to 20 shrimp – defrosted if frozen)
8 to 10strips Signature Farms Hickory Smoked Baconnot thick-sliced
Salt and pepper
Combine all the ingredients in a glass jar. Shake until well combined.
Preheat the grill to medium high. If using bamboo skewers, soak for at least 30 minutes in water.
Pat shrimp dry and cut the bacon slices in half. Wrap each shrimp tightly in one half-slice of bacon, starting at the top and winding around to the top of the tail. Thread the shrimp on the skewers so that the skewer runs through each one twice, where the ends of the bacon are (this helps pin the bacon securely to the shrimp during cooking). You should be able to get 4 or 5 shrimp on each skewer.
Set the skewers on the grill and keep the lid open. Cook until the shrimp is pink and the bacon is nicely browned, about 7 to 10 minutes per side. Keeping the lid open allows the bacon to cook through without over-cooking the shrimp. You may need to push the bacon aside a bit to make sure the shrimp is cooked through.
Remove and serve on or off the skewers with plenty of dipping sauce.