← Back to Search Results
grilling Mexican, Tex-Mex
Grilled Shrimp and Bacon Skewers with Pickled Onion and Avocado Salad

Photo by: Joseph De Leo
Comments: 0


Grilled shrimp is a Mexican standard on both coasts. Here we put the tasty little crustaceans on a skewer with slab bacon that has been blanched first to precook it so you don’t have to worry that it won’t cook all the way through on the grill. You have to watch these skewers once they get on the grill, though, because the fat from the bacon can easily ignite. If that happens, shift them quickly to a cooler part of the grill until the fire has died down, then move them back over the fire.

Yield: Serves 2 as Entrée;  4 as Appetizer


For the salad:

  • 1 red onion, peeled, halved, and very thinly sliced
  • 1 cup white vinegar
  • 2 avocados, peeled, pitted, and diced medium
  • ¼ cup fresh lime juice (about 2 limes)
  • ¼ cup extra virgin olive oil
  • 1 tomato, cored and diced medium
  • 1 tablespoon ground cumin
  • 1 teaspoon minced garlic
  • ¼ cup roughly chopped fresh cilantro (or substitute parsley)
  • Salt and freshly cracked black pepper to taste

For the shrimp:

  • 1 pound medium shrimp (16 to 20), peeled and deveined, tails left on
  • 1/2 pound slab bacon, cut into 16 equal cubes, blanched in boiling water for 1 minute, and drained
  • 1/2 red bell pepper, seeded and cut into 8 pieces
  • 4 scallions (white and green parts), cut into pieces about 1 inch long (about 16 pieces)
  • 2 tablespoons vegetable oil
  • Salt and freshly cracked black pepper to taste


1. Make the salad: In a small bowl, combine the onion and vinegar and let stand for 1 hour. While the onions are pickling, combine the remaining ingredients for the salad in a medium bowl, toss well, cover, and refrigerate.

2. When the onions have been soaking for an hour, drain them, discard the vinegar, and add to the salad.

3. Thread the shrimp, bacon, bell pepper, and scallions alternately onto skewers. Sprinkle the skewers with the oil and salt and pepper to taste and grill over a medium fire for 3 to 4 minutes per side. To check for doneness: Cut into one of the shrimp to be sure that it is opaque throughout.

4. Remove the skewers from the grill. Place the salad on a serving platter or individual plates, top with the skewers, and serve.

© 1997 Christopher Schlesinger and John Willoughby

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 4. Nutritional information is based on 1/8 teaspoon added salt per serving.

765kcal (38%)
117mg (12%)
45mg (75%)
122mcg RAE (4%)
208mg (69%)
940mg (39%)
13g (66%)
63g (97%)
5mg (28%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucid-food Lucid Food
by Louisa Shafia
american-masala American Masala
by Suvir Saran
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
mom-a-licious Mom-a-Licious
by Domenica Catelli
cooking-for-friends Cooking for Friends
by Gordon Ramsay
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?