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Issue: 2018-05-16, PHOTO: Sydney Oland
Shrimp and bacon
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Issue: 2018-05-16, PHOTO: Sydney Oland
Wrapped and ready for the fire
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Issue: 2018-05-16, PHOTO: Sydney Oland
Onto the grill ... the bacon will splatter a bit, be careful!
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Issue: 2018-05-16, PHOTO: Sydney Oland
Make sure the bacon gets brown
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Issue: 2018-05-16, PHOTO: Sydney Oland
Drizzle some extra syrup overtop, once they’re off the fire, for some extra gooeyness
Summer is coming! For the next few weeks all the recipes you’ll be seeing will be in preparation for the long summer days spent outside soaking up our precious long, warm days cooking over a fire. When it comes to cooking outside, having ingredients on hand that work in lots of different recipes is essential. These quick bites use two ingredients from your breakfast in a slightly different format. If you’re going camping for a few days, don’t shy away from a bag of frozen shrimp—they’ll keep your cooler lovely and chilled, and once they’re thawed, they’ll make a great quick snack.
Serves 8
Wood-fired, bacon-wrapped shrimp
Ingredients
8 slices bacon, halved
16 large shrimp, peeled
¼ cup maple (or birch) syrup
Method
1. Build a fire and let it burn down until you have a few flames and a solid bed of coals. Place grill over coals and let the grill heat up for a few minutes. Wrap each shrimp in half a slice of bacon and secure with a toothpick.
2. Place shrimp on the grill above coals and let cook until bacon begins to brown and crisp, about 3 minutes depending on the size of the flames. Flip and let bacon brown on the other side, brush with maple syrup and leave on grill for another 30 seconds per side. Remove from grill and eat with lots of cold beer.