There’s something undeniably mouthwatering about the savory combo of smoky bacon and tender shrimp. When brushed with a spicy apricot barbecue sauce and grilled to perfection, this duo becomes irresistible. But as simple as it sounds, the method matters. The key to perfectly grilled bacon-wrapped shrimp is to partially cook the bacon first—this renders the fat and ensures a crisp finish without overcooking the shrimp. Then, using a two-zone grill setup with indirect heat helps cook everything evenly while avoiding flare-ups. With this technique, you’ll get beautifully charred, juicy shrimp wrapped in crispy, flavorful bacon—every single time.