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Bacon-Wrapped Shrimp




Source of Recipe


Pretty Pink Butterfly


List of Ingredients




Bacon-Wrapped Shrimp


24 unpeeled, large raw shrimp
1/4 cup canola oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 shallots, minced
1 garlic clove, minced
1 tablespoon light brown sugar
1/4 teaspoon ground red pepper
1/8 teaspoon salt
12 bacon slices, cut in half crosswise
24 wooden picks

Recipe




Preheat oven to 450°.

Peel and devein shrimp, leaving tails on.

Combine canola oil and next 7 ingredients in a zip-top plastic freezer bag.

Add shrimp; seal and chill 30 minutes, turning once.

Meanwhile, arrange bacon in a single layer in a 15- x-10-inch jelly-roll pan.

Bake at 450° for 6 to 8 minutes or just until bacon begins to brown. (Bacon will be partially cooked, not crisp.)

Remove from pan, and drain on paper towels.

Reduce oven temperature to 400°.

Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.

Remove shrimp from marinade; discard marinade.

Wrap 1 bacon piece around each shrimp, and secure with a wooden pick threaded through both ends of shrimp.

Arrange shrimp in a single layer on wire rack.

Bake at 400° for 8 to 10 minutes or until bacon is crisp and shrimp turn pink.

Serve immediately.