Instructions: Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp. Place a basil leaf on the back (the formerly rounded part) of each shrimp. Wrap each shrimp in a slice of bacon.

Set up the grill for direct grilling and preheat to high.

When ready to cook, arrange the shrimp on the hot grate, placing a folded sheet of aluminum foil under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 4 to 8 minutes in all, turning the kebabs to ensure even cooking. The shrimp will be firm and white when cooked through.

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