Prep/Total Time: 25 minutes
1/2 lb. sliced bacon
1/2 lb. uncooked medium shrimp, peeled and devined
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 C. barbecue sauce
6 flour tortillas (8 inches), warmed
Fajitas add-ons: tomato, lettuce, cheddar cheese, avocado, sour cream, etc.
In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Wrap a strip of bacon around each shrimp; secure ends with toothpicks.
On six metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4-inches from the heat source for 2-3 minutes on each side (or until shrimp is pink and vegetables are tender), basting frequently with bbq sauce.
Remove from skewers and discard toothpicks before serving.
I kind of took my own liberties with this one, since my family each likes fajitas made their own way. First of all, I cut up the onion with one green pepper, one red bell pepper and one yellow pepper and steamed them on the stove rather than skewer them, mostly because I wanted to double the amount of shrimp so I needed extra skewer room. I did the broil method of cooking the shrimp because it was COLD outside the day I decided to make this. This was a hit for my family as soon as the bacon hit the frying pan! My 5-year old stood by me practically drooling while I wrapped the shrimp with bacon. I do have to say that this was SO DELICIOUS. While maybe not the healthiest option because of the bacon, I will be making this quite a bit this summer!!
Family Chef's Grade: A
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