1 lb. jumbo shrimp (about 18), shell on, deveined
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. Head Country Apple Habanero BBQ Sauce
9 slices thin-cut bacon, cut in half
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and place a baking rack inside. Spray the rack lightly with nonstick cooking spray.
Remove the shells from the shrimp, but leave the tails on. If needed, de-vein any shrimp that need it. Season shrimp with salt and pepper, tossing to coat.
Wrap each shrimp with a half-piece of bacon. Place, seam side down, on the prepared baking rack. (By placing them seam side down, there’s no need for toothpicks to secure the bacon to the shrimp.) Repeat with remaining shrimp and bacon.
Brush each shrimp generously with BBQ sauce. Bake for 15 minutes. Remove from the oven and brush with remaining BBQ sauce. Turn the broiler to high and return shrimp to the oven. Broil for 2 to 3 minutes, until the bacon crisps. Garnish with freshly chopped parsley and serve with additional BBQ sauce for dipping. Enjoy!
MAKE THESE ON THE GRILL:
Follow instructions as above, setting your grill temp for 350 degrees F and setting your heat source up for two-zone cooking. Remove rack from grill; spray with non-stick cooking spray. Assemble shrimp as directed above. Once shrimp are brushed with BBQ sauce, add to the indirect-heat side of your grill for 20-25 minutes, or until bacon is crisp. Brush with BBQ sauce near the end of the grilling process, if you like. Serve with additional BBQ sauce for dipping. Enjoy!