Bacon wrapped shrimp appetizer that’s guaranteed to impress. Bacon is by par-cooked first before wrapping around marinated shrimp with a maple glaze.
ingredient
- 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
Directions
- Preheat the Oven – Set the oven rack to the center position, and preheat to 400ºF (20ºC).
- Season the Shrimp – In a medium-sized bowl, whisk olive oil, lemon juice, salt, paprika, garlic powder, black pepper, and chili powder. Add the shrimp and stir to combine. Marinate for at least 15 minutes. Meanwhile, prepare the bacon.
- Partially Cook the Bacon – Cut bacon strips in half, about 4 to 5 inches in length. Line a baking sheet with foil and top it with a wire rack. Place the cut strips of bacon on the rack.
- Roast until the bacon begins to shrink and turn slightly red, about 8 minutes. The bacon should be flexible and not completely cooked or crispy. Cool until it's easy to handle, 5 to 10 minutes.
- Wrap the Shrimp – Wrap each shrimp with a par-cooked bacon strip. Insert a toothpick to secure it. Arrange the shrimp in a single layer on the same pan and rack used to cook the bacon.
- Bake and Flip – Roast for 5 minutes, then remove the tray from the oven. Carefully flip the shrimp over and brush each piece with half of the maple syrup. Continue roasting for another 5 minutes.
- Remove the tray from the oven. Flip the pieces one last time and brush with the remaining maple syrup. Change the oven to the higher broil setting, and cook until the bacon is crisp, 3 to 5 minutes.
- To Serve – Transfer to a serving plate. Carefully remove the toothpicks. Garnish with freshly cracked black pepper and parsley.
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