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Bacon Wrapped Shrimp Recipe

This bacon wrapped shrimp recipe is great for appetizers or for parties. You can prep these ahead of time and then stick them in the oven when you are ready to serve. Try to use a extra jumbo or 16 to 20 count shrimp per lb.

Make sure you use thin sliced bacon and pre cook it in the oven until it starts to crisp up but is still pliable. That way your bacon comes out crispy and the shrimp are not overcooked.

To improve the appearance of them soak your toothpicks in water for 30 minutes, this way you don't have burnt ends.

You could also cook them on the grill for some delicious bacon grilled shrimp.

Ingredients

24 shrimp raw peeled and deveined (extra jumbo 16 to 20 count per lb)
12 slices of bacon
1/3 cup Chili sauce
1 teaspoon hot sauce
1 lemon, juiced
1 tablespoon corase ground black pepper

Directions

In a small bowl, add chili sauce, lemon juice, and hot pepper sauce, mix well
Brush sauce mixture liberally over shrimp, set aside.
Cut each slice of bacon in half (to yield 24 pieces) to wrap around each shrimp
Pre cook the bacon in the oven for 5 to 6 minutes at 325.
Wrap your shrimp tight with the bacon from the head to the tail and secure with a toothpick.
Season with coarse black pepper
Place bacon-wrapped Shrimp on a slotted baking pan or broiler pan.
Bake for 10 to 14 minutes at 425° F, or until bacon is crisp; serve hot.