No better time than NOW to throw some shrimp on the barbecue and enjoy our hot August evenings. This Grilled Shrimp with Warm Bacon Vinaigrette recipe can work as an appetizer or an entrée. It also looks beautifully displayed on a bed of micro greens from your local Farmer’s Market.

Grilled Shrimp with Warm Bacon Vinaigrette

4 strips of bacon, diced

½ cup vegetable oil

4 Tbsp apple cider vinegar

4 Tbsp sugar

2 tsp fresh lime juice

4 Tbsp garlic, minced

2 tsp kosher salt

2 tsp ground black pepper

2 tsp red pepper flakes

2 Tbsp chopped fresh cilantro

~20 jumbo shrimp, peeled, de-veined and tails left on

Preheat grill to high.

Fry bacon for the vinaigrette in a large sauté pan over medium-high heat. Pour off all drippings, leaving bacon bits in the pan.

Stir in ½ of the oil, vinegar, sugar and lime juice. Turn off heat. Season with salt/pepper.

Toss the shrimp with remaining oil, garlic, salt, pepper and pepper flakes. Thread shrimp onto metal skewers.

Grill shrimp until cooked through, about 2 minutes per side. Remove from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.

Serve with Crostini. Call hungry Conejo Joe to share!

My friend Jill Fisher has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. To contact Jill, let us know!