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
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.