I bought fresh shrimp that came from the southern tip of Euboia.
A nice slab of smoked bacon rested in my fridge.
It did not take long to decide to wrap the shrimp in bacon and grill it.
The shrimp is small, so I wrapped about 4 -5 shrimp in one slice of bacon and put them through a stick.
I grilled them carefully, so the shrimp remained juicy and moist and the bacon became crispy and released its aromas.
Everything went well, except of the fact that the combination of the power of the smoked bacon and the discrete sweetness of the shrimp invited me to eat more than I could admit.
Gastrolvios 