Just like we would recommend with your Thanksgiving turkey, brining is a great way to lock in moisture and ensure these shrimp don’t dry out on the grill! It’s not an entirely necessary step, but we love it if you have time! To brine, combine 1/4 cup kosher salt, 1/4 cup sugar and 4 cups water, stirring to dissolve the sugar and salt. Add the ice and shrimp and let sit for 30 minutes at a maximum. Remove the shrimp and pat them dry.
In a bowl, combine the olive oil, garlic, chili powder, lime juice, lime zest and a pinch of salt. Add the shrimp and toss well to coat.
In order to get the bacon thoroughly cooked on the grill (without overcooking the shrimp!) you should partially cook the bacon ahead of time. Either in the oven or the microwave, cook until the bacon begins to cook but is still pliable.
Heat the grill to high heat. Wrap the partially cooked bacon around the shrimp and secure on skewers (flat ones if you have them!). Brush with extra marinade from the bowl and grill uncovered for 3 minutes on each side, or until the bacon is browned and the shrimp are just cooked through.
When done, remove from the grill and serve with an extra squeeze of lime juice and some fresh cilantro! These skewers are great by themselves as an appetizer, in shrimp tacos, or served with beans and rice! Yum!