

Ingredients
2 lbs 16/20 raw, peeled, and deveined shrimp (tail on)
20 slices nitrate-free uncured bacon, cut in half
8 wooden skewers, soaked in water for 20 minutes
½ cup Primal Kitchen unsweetened ketchup
¼ cup RxSugar Liquid Maple-Flavored Allulose
½ tsp granulated garlic powder
Directions
1Turn the grill on to high heat and close the lid.
2Prepare shrimp skewers. It is very important to soak the skewers in water ahead of time so that they do not burn while the shrimp is cooking—don’t skip this step!
3Wrap each piece of shrimp with bacon and stick the skewer into the shrimp where the bacon ends, starting at the tail and ending with the head. Press each piece of shrimp tightly onto the next so that it won’t unravel. Add 5 pieces of shrimp to each skewer. Place all skewers in the refrigerator until ready to grill.
4Make the BBQ sauce. Add sauce ingredients to a small pot and mix. Place the pot on the stove on low heat. BBQ sauce should simmer for 7-10 minutes. Stir frequently. Mixture will thicken. Turn off the stove and set aside to cool.
5Open the grill and scrub with a grill brush. Turn heat down to medium. Take the shrimp out and brush skewers with olive oil.
6Place each skewer on the grill and cook for 5-7 minutes on each side. Bacon must be cooked properly and will crisp during the process. Turn heat down to low. After shrimp is cooked, slather BBQ sauce on each side. Cook for 2 minutes more while turning over the skewers so that they caramelized. Take off the heat.
7Each serving is 2 skewers. Enjoy!
8To store: Take shrimp off skewers and refrigerate shrimp for up to 2 days in an airtight container.