1 lb fresh Gulf jumbo shrimp, peeled,deveined and tails removed(about 18 shrimp)
9 pieces bacon, cut in half
1C light brown sugar
1 Tbsp chili powder
Kosher salt and pepper to taste
Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil or parchment paper. Place a large wire rack on the baking sheet and spray liberally with nonstick cooking spray. If you don’t have a wire rack, you could use your broiler pan.
Add the brown sugar and chili powder to a shallow bowl and mix completely. Cut the bacon in half and dredge both sides in the brown sugar mixture. Arrange the bacon slices in a single layer on the rack.
Bake for 10 minutes until the bacon is partially cooked but still pliable. Cool 5 minutes or until you can handle it.
Sprinkle salt and pepper lightly over the shrimp and wrap each shrimp with a piece of bacon. Secure with a toothpick and place back on the wire rack. Sprinkle any remaining brown sugar mixture evenly over the shrimp.
Bake for another 10 to 12 minutes, or until the bacon is crispy and the shrimp are done. Serve immediately.
Note: This recipe works best if you use jumbo Gulf of Mexico shrimp, which means you should get about 16 to 20 shrimp per pound. If you use larger shrimp, you will have to add a few minutes to the cooking time, and if you use smaller shrimp, they will not need to cook quite as long, which also means that your bacon might not be quite as crispy either. If the shrimp are small or medium, cut the bacon into thirds.
Recipe and photo courtesy of gripsandpinecones.com.