Average: 0 (0 votes)
Active time
30 minutes
Total time
30 minutes
Serves 6 as a tapa

For the Basque Vinaigrette:

⅓ cup minced red bell pepper

¼ cup finely minced green bell pepper

¼ cup minced white onion

1 medium-size garlic clove, minced

¼ cup light olive oil

3 tablespoons best-quality white wine vinegar
For the Shrimp:

1 teaspoon olive oil

2 slices best-quality bacon

24 large shrimp, peeled and deveined, tails left on

Coarse salt (Kosher or sea)

  1. Soak 6 bamboo skewers in water for 30 minutes. Light the grill and preheat to medium-high, or preheat the broiler.
  2. Make the Basque Vinaigrette: place the red and green peppers, onion, garlic, olive oil, and vinegar in a bowl and stir to mix. Let stand for 30 minutes.
  3. Prepare the shrimp and bacon: In a small skillet over medium heat, cook the bacon until it is crisp and has rendered its fat, 3 to 5 minutes. Drain the bacon on paper towels. When cool enough to handle, finely crumble the bacon.
  4. Thread 4 shrimp on each skewer, brush them lightly with olive oil, sprinkle salt over them. Grill or broil the shrimp until just cooked through, about 2 minutes per side, taking care not to overcook them. (The shrimp can also be seared on a griddle.)
  5. Arrange the skewered shrimp on a serving plate, spoon the vinaigrette over them, and sprinkle the bacon on top.

Recipe courtesy of Anya von Bremzen’s The New Spanish Table; Photo: Fotolia


Calories: 124; Fat: 10g (Sat. fat: 2g); Sodium: 129mg; Carbohydrate: 2g; Fiber: 0g; Protein: 6g

Yield: Serves 6 as a tapa

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I've been looking for this recipe ever since I visited San Sebastian. I've made it twice already. Thank you very much for posting it!

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