We all have heard of Bacon Wrapped Scallops, but Bacon Wrapped Shrimp puts a twist on that classic recipe. These bacon wrapped shrimp make an eye appealing and delicious appetizer. Serve butler style with toothpicks or individually plated.
Because these bacon wrapped shrimp are sweet and spicy, I like to serve them over rice. This is not exactly an Asian meal, but the blandness of rice complements this dish.
I’ve even served these bacon wrapped shrimp hot on a bed of cool baby salad greens using the sauce as a warm salad dressing. Use your imagination and you’ll find that bacon wrapped shrimp can work in all sorts of situations.
- 1 pound of jumbo Shrimp (cleaned and deveined)
- 1/3 cup of olive oil for frying
- 3 tablespooons of butter
- 1/2 pound of bacon
- 1/4 cup of ketchup
- 1/3 cup of mustard
- 2 tablespoon of hot sauce
- 1/3 cup of honey
- 1/3 cup of brown sugar
- Season the shrimp with salt and pepper.
- Slice bacon in half and wrap 1 piece around each piece of shrimp.
- In a large fry pan, saute shrimp in 3 tablespoons of butter and about 1/3 cup of olive oil.
- The bacon create a lot of fat. Continue until browned on both sides.
- Remove shrimp and drain on paper towel.
- Lower the heat and add the rest of the ingredients and cook until everything is well incorporated and bubbly.
- Add the Shrimp back into the pan and cook for a few more minutes.