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Bacon Wrapped Smoked Shrimp

The Country Bob Boys are gearing up for the big game. So we figured we would cook a couple appetizers for our guys here at the plant.

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2 lbs. extra large shrimp (22-26 count)

2 lbs. bacon (cut into thirds or halves)

Country Bob's Original Barbecue Sauce to taste

Country Bobs's Seasoning Salt to taste

Brown sugar to taste

Toothpicks or skewers


  1. We highly recommend pre-cooking the bacon. The shrimp cook so quickly that the bacon doesn’t have time to get crispy in the smoker. Cook bacon for about 5 minutes in the oven at 375 F. Then cut in half or thirds.

  2. Take a slice of pre-cooked bacon and wrap shrimp. Secure with a toothpick or skewer, that’s all there is to it. Don't forget to dust them with brown sugar and Country Bob's Seasoning Salt.

  3. Fire up pellet grill or smoker and get it up to 225 degrees F using your favorite type of wood/pellets. Today we used 100% pure apple wood pellets from Smokin' Brothers. Or you can set up your grill (gas or charcoal) to cook indirect.

  4. Once the smoker is maintaining a steady temperature, it is ready for the shrimp.

  5. At the 30-minute mark check for doneness and at this time brush on your Country Bob's Original Barbecue Sauce.

  6. Most shrimp will turn pinkish when they are done and this is a good indicator, but you do not want to overcook shrimp or they will get rubbery. Shrimp should be near perfect in 35 minutes at 225 degrees F.

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