16 large shrimp, headless
8 slice bacon
barbeque seasoning, to taste
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
