Instructions: Shell shrimp, leaving tail intact. Make a shallow cut lengthwise down the back of shrimp; wash out and devein.

With rubber gloves, remove seeds from pepper and cut into 12 slivers. Make a shallow cut into the underside of each shrimp and insert a piece of pepper. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles. Baste with barbecue sauce.

Grill uncovered over medium coals for 4 to 5 minutes. Turn, baste, and grill an additional 4 to 5 minutes or until bacon is crisp and shrimp has turned pink. Serve on a lettuce-lined plate with onion and additional barbecue sauce.

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