A tasty appetizer of Bacon-Wrapped Shrimp will be hit with your party crowd. They'll savor the hint of heat mingled with sweetness in each bite.
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
How to Make It
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.
These were okay... I was a bit disappointed. Too salty and the bacon just overtook the flavor of the shrimp. The bacon could have been slightly more cooked, but I didn't want to turn the shrimp to rubber. I looked up the "best" bacon and bought Oscar Meyer regular. I bought too much shrimp and had to cook some without the bacon... I liked it much better with just the sauce and no bacon.