Yield: 6 appetizer servings
Ingredients:
- 32 fresh shrimp in shells OR frozen shrimp
- 16 slices bacon cut in half
- 32 leaves basil coarsely chopped
- 2 teaspoons Parmesan cheese freshly grated
- 2 cloves garlic minced
- 3/4 – 1 cup bottled barbecue sauce
Directions:
- 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. 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.
