Bacon Wrapped Shrimp
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon chili powder
1 pound large shrimp, 16/20 count, peeled, deveined, tail on
12 ounces bacon, 10 slices
¼ cup pure maple syrup
1 tablespoon chopped parsley, for garnish
Set the oven rack to the center position. Preheat to 400ºF (20ºC).
Whisk olive oil, lemon juice, salt, paprika, garlic powder, black pepper, and chili powder in a medium-sized bowl.
Add shrimp and stir to combine. Allow it to marinate for at least 15 minutes. Meanwhile, prepare the bacon.
Cut bacon strips in half, about 4 to 5 inches in length.
Line a baking sheet with foil and place a wire rack on top. Place the cut strips of bacon on the rack.
Roast until the bacon just begins to shrink and turn slight red in color, about 8 minutes. The bacon should be flexible and not completely cooked or crispy.
Allow the bacon to cool until it's easy to handle with fingertips, 5 to 10 minutes.
Wrap each piece of shrimp with the par-cooked bacon strips, insert a toothpick to secure the wrap.
Arrange the shrimp in a single layer on the same pan used to cook the bacon. Roast for 5 minutes.
Remove the tray from the oven. Carefully flip the shrimp over and then brush each piece with half of the maple syrup. Roast the shrimp for 5 minutes.
Remove the tray from the oven, flip one last time and brush the shrimp with the remaining maple syrup.
Change the oven to the high broil setting. Broil until the bacon is deep red in color and crisp, 3 to 5 minutes. Carefully remove the toothpicks.
Transfer bacon wrapped shrimp to a serving plate. Garnish with freshly cracked black pepper and parsley.
Prep Time: 15 min Cook Time: 30 min
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