In this simple recipe fresh pineapple, shrimp and Nueske’s Applewood Smoked Bacon combine for a uniquely delicious appetizer. The Nueske family’s ancestors arrived in Wisconsin from Prussia in 1882, bringing their European skills of Applewood smoking & dozens of recipes for spicing & curing meat. Today, Bob & Jim Nueske still insist on using the leanest meat and refuse to use any binders, fillers or extenders. Nueske’s meats are smoked “The Old Fashioned Way” over glowing embers of sweet Applewood with the perfect blend of time & temperature. It’s patience that yields excellence and Bob & Jim Nueske are very patient! They assure perfection by inspecting many times throughout the process... individually tasting every batch.

Ingredients for 6 Servings

• 4 Slices Nueske’s Applewood Smoked Bacon, cut into thirds (lengthwise)
• 12 Large, Cooked Shrimp
• 12 Fresh Pineapple Chunks, 1-inch Cubes

Preparation

1. Wrap shrimp (from back to front, then around) with 1/3 of uncooked bacon slice.
2. Lay the bacon-wrapped shrimp on medium-high heat grill or griddle.
3. Cook, turning occasionally until bacon is brown (but not crisp).
4. Lay pineapple chunks on grill or griddle for 2½ minutes, turn once, & grill another 2½ minutes.
5. Skewer cubes of pineapple, then the bacon-wrapped shrimp.
6. Place finished shrimp kabobs on plate and serve immediately.

Serves 6

If you’d like to purchase the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon