I Can't Get Enough Of This Appetizer Recipe | Bacon Wrapped Shrimp

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more economical.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more affordable.

Preheat the oven to 400°F.

Prepare an aluminum foil-lined baking sheet.

Place center cut bacon on the baking sheet and bake for about 8 minutes until it's 50% cooked.

Remove bacon from the oven and let it cool for a minute.

Peel and devein extra large jumbo shrimp, leaving the tails on.

Drizzle olive oil over the shrimp and massage it in to help the seasoning stick.

Sprinkle a light layer of Lemon Bay seasoning over the shrimp and massage it in evenly.

In a saucepan over medium-low heat, melt 2 tablespoons of butter.

Add 1/4 cup of brown sugar to the melted butter.

Stir in about 2 tablespoons of low sodium soy sauce and 1 tablespoon of Dijon mustard.

Add 1/2 cup of maple syrup and a dash of chili powder to the mixture.

Bring the mixture to a simmer and add a shot of bourbon, then let it reduce to a glaze consistency.

Remove the bacon from the oven and ensure it is still limp enough to wrap around the shrimp.

Wrap each shrimp with a piece of bacon and place it on a wire rack set over the same baking sheet.

Repeat the wrapping process for all shrimp, using toothpicks if necessary to secure the bacon.

Once all shrimp are wrapped, brush them with the maple bourbon glaze.

Return the baking sheet to the oven and bake until the bacon is crispy and the shrimp reaches an internal temperature of 145°F.

Reserve any leftover glaze for serving as a dipping sauce.

Plate the bacon-wrapped shrimp with a drizzle of the extra sauce for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens