Bourbon Bacon BBQ Shrimp & Grilled Mexican-Style Corn

  • Ready in 30-60 Minutes
  • Serves 4 People
  • Skill Level Medium

Contributed By:
Melissa of Grill Momma


Bourbon Bacon BBQ Shrimp
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 1 cup Sweet Baby Rays Hickory & Brown Sugar BBQ sauce
  • 1/3 cup bourbon
  • 5 slices of thick-cut bacon
  • ½ small onion (about ¼ cup) finely minced
  • ¼ teaspoon ground thyme (or ½ teaspoon thyme leaves)
  • 1 teaspoon fresh garlic minced
Grilled Mexican-Style Corn
  • 6 ears of sweet corn with husks removed or tied back
  • 3/4 cup of mayonnaise
  • ¼ cup sour cream (may substitute Mexican crema)
  • 2 teaspoons minced garlic
  • ¾ cup cotija cheese crumbled (queso fresco or feta may be used as an alternative)
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons ancho chili power
  • 1 lime (cut into wedges)


Bourbon Bacon BBQ Shrimp
  • Preheat skillet to medium heat then add bacon and fry, turning occasionally until crisp. When done, put bacon on paper towels to drain off extra fat. Reserve 2 tablespoons of the drippings from the pan and put in a small sauce pan. When bacon is cool, chop into small pieces and set aside.
  • Warm bacon fat over low/medium heat and add onion. Continue to cook until translucent and fragrant. Add fresh garlic and thyme, stir and continue to cook for 1 minute.
  • Add bourbon to sauce pan and stir. Heat to a low simmer and continue to cook for 3 minutes.
  • Add Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce, and continue to stir on low for approximately 5 minutes.  
  • Remove sauce from heat and set aside.  
  • Preheat grill for medium heat, and lightly oil the grill grate. Place shrimp directly on the grill, if large enough, or thread shrimp onto skewers, piercing once near the tail and one end near the head.  
  • Cook shrimp for 3 minutes on each side, then baste the shrimp with the BBQ sauce on both sides. Continue to cook for about 2 more minutes per side or until center of shrimp is opaque and cooked throughout.
  • Garnish grilled shrimp with the chopped bacon and serve immediately.
Grilled Mexican-Style Corn
  • Preheat grill to high heat.  
  • Mix mayonnaise, sour cream, garlic, and 1 teaspoon of the ancho chili powder in a small bowl and set aside.
  • Lightly oil grill grate and place ears of corn on the grill. Rotate ears of corn until slightly charred in spots on all sides until cooked through (approximately 8-10 minutes).
  • Remove corn from grill, and slather some of the mayo mixture in the bowl on all sides of the corn. Top with the cotija cheese, some of the leftover ancho chili powder and fresh cilantro.
  • Serve immediately with lime wedges to squeeze on top if desired.
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