Barbeque shrimps are spicy and wonderful. In this recipe, it’s wrapped with a thin crispy piece of bacon. With every bite, you get a nice taste of the tender shrimp in contrast with the saltiness of the bacon meat.
How To Make Bacon-Wrapped Barbecue Shrimp
Clean and devein the shrimp, leaving the last section 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 the bacon is similar. (If you do use mediums, you might want to precook the bacon a little—over-cooked shrimp are tough and rubbery.)
Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15-20 minutes while the oven preheats.
The bacon will turn from creamy white to a little opaque, and the seasoning will soak in. Preheat oven to 450 degrees. Bake wrapped shrimp in preheated oven for 10-15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.
Note: Most commercial barbecue seasoning blends contain paprika, chili powder, garlic powder, onion powder, sugar, oregano, thyme, salt and pepper. You can, of course, blend your own!
- Calcium: 38mg
- Calories: 329kcal
- Carbohydrates: 2g
- Cholesterol: 108mg
- Fat: 29g
- Iron: 1mg
- Potassium: 162mg
- Protein: 14g
- Saturated Fat: 10g
- Sodium: 663mg
- Vitamin A: 27IU
- Vitamin C: 1mg
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