Go Back Download PDF
Grilled bacon-wrapped voodoo shrimp with papaya vinaigrette served over rice

Voodoo Shrimp

Black Marlin Bayside Grill & Hurricane Bar
Sweet, smoky, spicy and just a little tropical, voodoo shrimp is a popular appetizer at SERG Group’s Black Marlin Bayside Grill. The recipe from general manager Randy Aleman starts with jumbo shrimp wrapped in bacon and marinated overnight in a bold house-made voodoo spice blend of curry, coriander, thyme, cayenne, paprika and brown sugar. On the grill the bacon turns crisp and smoky, while the shrimp stay tender and juicy. A bright papaya vinaigrette with peppers, ginger, cilantro and jalapeño cuts through the richness with a fresh, fruity finish.
Print Recipe Pin Recipe
Course Appetizer

Ingredients
  

Voodoo Spice

  • 1/8 cup black pepper
  • 1/2 tablespoon cayenne pepper
  • 1 tablespoon white pepper
  • 1/4 cup granulated garlic
  • 1/4 cup onion powder
  • 1/4 cup yellow curry powder
  • 1/4 cup dried thyme
  • 1/8 cup kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup coriander
  • 1 cup paprika

Papaya Vinaigrette

  • 15 ounces papaya puree
  • 1/8 cup rice vinegar
  • 1/4 cup diced green and red peppers
  • 1 tablespoon jalapeño
  • 1 tablespoon green onion
  • 2 teaspoons grated ginger
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped cilantro

Bacon-Wrapped Shrimp

  • Shrimp peeled and deveined, tails on
  • Bacon
  • Voodoo spice
  • Oil
  • Papaya vinaigrette

Instructions
 

Voodoo Spice

  • Combine all ingredients in a bowl and mix until thoroughly blended. Set aside.

Papaya Vinaigrette

  • Combine all ingredients in a bowl and mix well. Set aside until ready to serve.

Bacon-Wrapped Shrimp

  • Wrap each shrimp with one piece of bacon. Soak wooden skewers in water to help prevent burning, then skewer each bacon-wrapped shrimp through the tail and body.
  • Combine the voodoo spice with enough oil to create a marinade. Pour over the shrimp, making sure each piece is evenly coated. Cover and refrigerate for 24 hours.
  • Remove the shrimp from the marinade, allowing the excess to drip off. Grill for 4 to 5 minutes per side, depending on the size of the shrimp, until the bacon is crisp and the shrimp are cooked through.
  • Remove from the grill, drizzle with papaya vinaigrette and serve.
Tried this recipe?Let us know how it was!