Sometimes you just want a “man’s meal” and when I think of the ultimate man, I think Ron Swanson. As he once said, “Bacon wrapped shrimp are my number one food wrapped around my number three favorite food.” How do you make something so simple, yet delicious, even tastier? Marinate those suckers in bourbon and glaze them with barbecue sauce, that’s how! They make a great appetizer or snack and your only regret will be not cooking more of them so I recommend doubling this recipe!
(makes 4 servings)
1 ½ to 2lbs (about 20) jumbo shrimp, shelled, deveined, and rinsed
1 Tbs Sweet Baby Ray’s Barbecue Sauce, plus extra for glazing
½ Tbs honey
½ Tbs olive oil
Freshly ground pepper to taste
10 strips thick cut bacon, cut in half
Tattooed Martha Tip: If you prefer your bacon more crisp or if you’re using smaller shrimp, precook bacon in the oven or in a skillet before wrapping around the shrimp. Make sure it’s still flexible after cooking or it won’t wrap around with breaking. You don’t want undercooked bacon OR overcooked shrimp!
After preparing shrimp and rinsing, place on a paper towel or pat dry. Combine bourbon, barbecue sauce, honey, olive oil, and pepper in a large zip-lock bag and shake to mix. Add shrimp and shake again to thoroughly coat. Place in the refrigerator to marinate for 30 minutes.
Preheat oven to 450 degrees F (232 degrees C) and line a baking sheet with foil.
Wrap a strip of bacon around the shrimp tightly and secure with a toothpick. Place on the prepared baking sheet and repeat with remaining shrimp.
Place in the oven to bake for 5 minutes. Flip the shrimp over and bake an additional 5 minutes or until shrimp is pink.
Remove from the oven and baste with extra barbecue sauce. Serve right away!