2 lbs. 16-20 count headless shrimp, peeled and deveined, tail left intact
1 Tbs. granulated garlic
1 quart water
1 c. jarred jalapeno slices with juice
1 c. lime juice
1 lb. thin sliced bacon
32-40 uncolored toothpicks
4 Tbs. barbecue rub
½ c. barbecue sauce


Cut bacon slices in half. Wrap each shrimp with half of slice, leaving the tail exposed. Secure bacon with a toothpick. Place wrapped shrimp in a non-reactive pan. Mix lime juice, jalapenos with juice, granulated garlic, water and 2 tablespoons of the rub. Pour mixture over shrimp. Allow shrimp to marinate for at least 30 minutes but for no more than 45 minutes. Prepare the grill for medium hot cooking. Five minutes before cooking shrimp, add 2-3 wood chunks (cherry recommended) to the fire for additional flavor. Place shrimp on grill and sprinkle rub on one side. Allow to cook for 3 to 4 minutes, then turn and sprinkle rub on other side. The goal is to cook the bacon. When the bacon is done the shrimp will be done. As you are nearing completion, baste each side with barbecue sauce and allow sauce to “set” on the shrimp. Remove the toothpicks and enjoy.