Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 large russet potatoes, washed and diced
- 8 slices of bacon, chopped
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat grill to medium. Boil diced potatoes in salted water until fork-tender, about 10-15 minutes.
- Cook chopped bacon in a skillet until crispy, then drain on paper towels.
- Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and opaque.
- Drain potatoes, return to pot, and mix with bacon and optional bacon grease.
- Assemble bowls with potato mixture, topped with grilled shrimp and garnished with parsley. Serve with lemon wedges.
Notes
- Feel free to add your favorite vegetables to the bowls.
- Adjust seasoning based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American