Steps

• Step 1

  Rinse the shrimp under cold running water and dry thoroughly on paper towels.

  Ingredients

  • 1 1/2 Pound jumbo shrimp, peeled and deveined

• Step 2

  Transfer to a resealable bag or a bowl.

• Step 3

  For the Marinade: Combine olive oil, lemon juice, lemon zest, garlic, salt, pepper and parsley in a small jar with a tight-fitting lid, and shake vigorously until combined.

  Ingredients

  • 1/4 Cup olive oil

  • 2 Tablespoon Fresh lemon juice

  • 1 Teaspoon fresh chopped parsley

  • 1 Tablespoon lemon zest

  • 1 Teaspoon minced garlic

  • 1 Teaspoon Salt

  • 1/2 Teaspoon black pepper

• Step 4

  Pour over the shrimp and refrigerate for 30 minutes to 1 hour.

• Step 5

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 6

  Lay the bacon strips diagonally on the grill grate and grill for 10 to 12 minutes, or until the bacon is partially cooked but still very pliable.

  00:12

  Ingredients

  • 10 Strips bacon

• Step 7

  Cut each strip in half width-wise. Leave the grill on.

• Step 8

  Drain the shrimp, discarding the marinade.

• Step 9

  Wrap a strip of bacon around the body of each shrimp, securing with a toothpick.

• Step 10

  Grill for 4 minutes per side, turning once. Serve over cheesy grits, if desired. Enjoy!

  00:08

  Ingredients

  • As Needed cheesy grits, for serving