got good, big shrimp
get good woman, have her peel but leave last 2 sections shell on and then devein (finely serrated knife is good a snagging vein)
slice slivers of japs (sliver of onion ain't wrong, either)
use 3/4 slice of normal, not thick bacon, just slice then entire pack into 3/4 : 1/4 (save for breakfast)
get you some toothpicks
bacon wrap your shrimps, stretch the bacon and cover entire shrimp
toothpick it, slide in the jap/onion, lay em all out
at this point, you're going to need to hydrate
slowly melt kerrygold, add fresh pressed garlic
drizzle some on your shrimp, save some for the afterparty
Weber, scalding hot
place shrimp on grill in rows, each time protecting the tail with the shrimp next to it
bout the time you got the last one laid out, it's time to flip the first one, again, protect your tails, move quickly
as soon as bacon is right, start pulling them, do not leave unattended
dip in garlic butter
enjoy