Barbecue Bacon-Wrapped Shrimp
With Basil Stuffing
Ingredients
32 fresh or frozen large shrimp in shells
Basil Stuffing:
32 basil leaves, coarsely chopped
2 teaspoons freshly grated Parmesan cheese
2 cloves garlic, minced
16 slices bacon, cut in half
3/4 to 1 cup bottled barbecue sauce
Preparation
Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails.
Butterfly each shrimp by cutting a slit along its back; remove vein.
Rinse shrimp and pat dry with paper towels.
For stuffing, combine basil, Parmesan cheese, and garlic in small bowl.
Place stuffing in slits. Leaving tail exposed, wrap each shrimp with
half-slice of bacon, tucking in ends.
Heat oven to 400°F (205°C). Place shrimp on baking sheet with tails
pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on
paper towels.
Dip shrimp into barbecue sauce and place on grill until sauce
caramelizes or return to baking sheet and bake until sauce is
caramelized, about 3 minutes.
Makes 32 appetizers.
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