I made these for girl's night as appetizers. I forgot to add the bbq sauce and so we dipped the shrimp in a warmed up raspberry bbq sauce that my girlfriend had at her house. The girls raved about them! And two days later they were sending me emails telling me that they were dreaming of them they were so good. I will definitely make them again - especially when shrimp is on sale! I recommend getting the least fatty bacon you can find, I ended up cutting off a lot of fat from what I had bought.
YIELD: Makes 16 appetizer servings
Ingredients
1 pound large shrimp
1/3 cup chopped fresh basil
1 1/2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, minced
16 pieces thinly sliced bacon
1/2 cup prepared fruit-based barbecue sauce
Preparation
Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
Combine basil, Parmesan, and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.
Cook bacon over medium heat until partially cooked. Drain on paper towels.
Wrap each shrimp with 1 slice bacon, and place on greased baking sheet. Brush barbecue sauce over shrimp, and bake at 400° for 8 to 9 minutes.
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