- 30 (31 to 35) shrimp, peeled and deveined
- 15 strips bacon, partially cooked and cut in half
- Vegetable oil, as needed
- 1 cup barbecue sauce
- Equipment: Small bamboo skewers
Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray.
Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.
Cook's Note: Soak the skewers in water before using to prevent them from catching fire when the shrimp are cooking.