Grilled Bacon-Wrapped Shrimp

1/2 cup olive oil
2 tablespoons good white wine vinegar
3 tablespoons chopped fresh dill
2 garlic cloves, minced
1 pound large shrimp (13 to 15 per pound), peeled and
    de-veined with tails intact
5 slices very lean bacon, sliced very thin

Combine oil, vinegar, dill and garlic in a bowl. Add the shrimp and marinate overnight. Cut each slice of bacon into thirds and wrap a piece around each drained shrimp, securing well with a wooden pick. Grill over hot coals until the shrimp are cooked through, 7 to 8 minutes.

You can also grill them under a hot broiler, 4 minutes on each side, being careful not to burn the bacon or overcook the shrimp.

Makes 13 to 15 hors d'oeuvres.