Instructions: Peel and devein the shrimp. Marinate them with all the garlic (peeled and crushed), the red pepper and enough of equal amounts of fresh lime and lemon juice to cover all the shrimp. Marinate in the fridge for 3-6 hours. I usually do this in the morning and let them go all day.

After marinating, drain the shrimp (If you are grilling outside I recommend that you save the marinade and baste with it) and cut the bacon strips in half. Wrap the bacon around the shrimp and secure with a toothpick. Either grill over mesquite basting with the reserved marinade (the favored method) or broil in the oven. You may pre-grill these and refrigerate, then warm in the broiler prior to serving. In fact, I think they even taste better that way!

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