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Bacon Wrapped Barbeque Shrimp

“These are spicy and wonderful–and as close as I can get to a restaurant version that I am addicted to. Serves 2 as an entree, 4 as an appetizer. Note: Most commercial barbecue seasoning blends contain paprika, chili powder, garlic powder, onion powder, sugar, oregano, thyme, salt and pepper; however you can, of course, blend your own! Enjoy!”


Ingredients:


  • 16 large

    headless shrimp

  • 8 slices

    bacon

  • barbeque seasoning, to taste

Directions:


  • Clean and devein the shrimp , so that the last portion of the tail. Wrap with 1/2 slice of bacon , securing with a toothpick. Be sure and use the large shrimp ; the cooking time for the shrimp and bacon is similar. If you media to do, you may want to pre-cook the bacon a bit – over cooked shrimp are tough and rubbery, and a real sin !

  • Line a jelly roll pan ( 15x18x1 inch baking pan ) with aluminum foil and place baking rack in the pan. Place the shrimp on the rack , brush and season with barbecue seasoning ; turn and sprinkle second page . Page 15 be set to 20 minutes while the oven heats . The bacon will turn opaque from creamy white to a little, and the wort is to soak in .

  • Preheat oven to 450 degrees F ( 230 degrees C).

  • Bake shrimp wrapped in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender . The rack holds the shrimp from sitting in the drainage bacon.


Bacon Wrapped Barbeque Shrimp

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