Bacon-Wrapped Shrimp
Ingredients :
1 pound center-cut bacon (not thick cut)
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 pound raw extra-jumbo shrimp (16 to 20 per pound), thawed if frozen, peeled and deveined but tails left on
Toothpicks
Lemon wedges or dipping sauce, such as lemon butter sauce (optional)
Instructions :
Arrange a rack in the middle of the oven and heat the oven to 400℉. Cut 1 pound center-cut bacon lengthwise into halves, creating 2 thin strips per slice (cut until you have a strip of bacon for each shrimp; reserve any extra bacon for another use). Place in a single layer on a rimmed baking sheet.
Bake until the bacon has rendered most of its fat but is still pliable and starting to brown, 6 to 8 minutes. Meanwhile, place 2 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika in a medium bowl and stir to combine. Add 1 pound large peeled and deveined shrimp and toss to coat.
Transfer the bacon to a paper towel-lined plate to drain. Pour any excess grease off the baking sheet, then line it with a sheet of parchment paper. Turn the oven to broil..
Wrap each shrimp with a strip of bacon, overlapping a little, starting at the thick end and going toward the tail. Secure the end of the bacon with a toothpick. Place seam-side down on the baking sheet, spacing the shrimp evenly apart.
Bake until the bacon is crisp and the shrimp are cooked through, 5 to 7 minutes. Serve with a squeeze of lemon and a dipping sauce if desired.
Broil, rotating the baking sheet halfway through, until the bacon is slightly crisp and the shrimp are cooked through, 4 to 6 minutes total. Serve with a squeeze of lemon and a dipping sauce of your choice.