BBQ shrimp skewers with pepper bacon and pineapple

  • Preparation 25 min
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 500 g pepper bacon F. MÉNARD, halfway cooked, cut in half lengthwise
  • 800 g raw shrimp size 26-30, scaled and tailed removed
  • 1 red onion, cut into large pieces
  • 1 pineapple trimmed, cut into pieces
  • About 1 cup of your favourite BBQ sauce



  • Coat a shrimp with a bacon piece and prick on a skewer. Then prick a piece of pineapple and red onion. Repeat to fill the skewers. Brush generously with BBQ sauce and set aside.
  • Preheat the BBQ to medium intensity. Oils the grates.
  • Place skewers on fire and cook for 3 to 4 minutes per side until shrimps are cooked and pineapple tender. Serve immediately!