Venison Stuffed Shrimp in Bacon Wrap

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1/2 pound ground venison

1/2 pound ground pork

2 teaspoons freshly chopped basil leaves

2 teaspoons freshly chopped parsley leaves

2 cloves garlic, finely chopped

3 cloves shallots, finely chopped

2 eggs

Salt and freshly ground black pepper

16 pieces extra-jumbo shrimp (size: 16 to 20 count per pound), peeled and de-veined

8 slices bacon, cut in 1/2 (16 halves)