Barbecue Bacon-Wrapped Shrimp

1. 1

   Wrap the shrimp with 1/2 slice of bacon and secure it with a toothpick.

2. 2

   Use large shrimp so the shrimp and bacon cook at a similar rate.

3. 3

   If using medium shrimp, consider cooking the bacon slightly first to avoid overcooking the shrimp, which would make them tough and rubbery.

4. 4

   Preheat the oven to 450 degrees F (230 degrees C).

5. 5

   Line a jelly roll pan with extra heavy-duty foil and place a baking rack in the pan.

6. 6

   Arrange the shrimp on the rack and sprinkle generously with the barbecue seasoning.

7. 7

   Turn the shrimp and season the second side.

8. 8

   Set the shrimp aside for 15 minutes so the bacon turns from creamy white to slightly opaque and the seasoning soaks in.

9. 9

   Bake in the preheated oven until the bacon is crisp and the shrimp are tender, 10 to 15 minutes.

10. 10

    The rack prevents the shrimp from sitting in the draining bacon fat.

11. 11

    If the foil stays intact, you can discard it and only need to scrub the rack.

• Calories 212.18 kcal Moderate
• Protein 37.37 g Good Source
• Carbs 0.02 g Moderate
• Total Fat 7.02 g Moderate
• Saturated Fat 2.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 207.05 mg High
• Sodium 795.46 mg High
• Fiber 0.0 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 119.51 mg Low Source
• Iron 0.25 mg Low Source
• Potassium 253.86 mg Low Source
• Vitamin A 4.94 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.19 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐