1poundjumbo shrimppeeled, deveined and tails removed (16-20 shrimp), fresh or frozen,l,
9piecesbaconcut in half, regular sliced, not thick
1cuplight brown sugar
Preheat your oven to 400°F.
Line a large rimmed baking sheet with foil or parchment paper. Place a large wire rack (the kind you would use to cool a cake or cookies on after baking) on the baking sheet and spray liberally with non-stick cooking spray.
Add the brown sugar and chili powder to a shallow bowl and mix completely.
Cut the bacon in half and dredge both sides in the brown sugar mixture. Arrange the bacon slices in a single layer on the rack.
Bake for 10 minutes until the bacon is partially cooked but still pliable. Cool 5 minutes or until you can handle it.
Sprinkle salt and lemon pepper lightly over the shrimp and wrap each shrimp with a piece of bacon. Secure with a toothpick and place back on the wire rack. Sprinkle any remaining brown sugar mixture evenly over the top.
Bake for another 8-10 minutes, or until the bacon is crispy and the shrimp are cooked.
Serve immediately and enjoy!
*The nutritional analysis is based on 1 jumbo shrimp wrapped in bacon.
This recipe works best if you use jumbo shrimp. This means that there are 16 to 20 shrimp per pound. If you use larger shrimp, you will have to add a few extra minutes to the cooking time. On the other hand, if they are smaller, they will not need to cook quite as long. This also means that your bacon might not be quite as crispy either.If the shrimp are small or medium, cut the bacon into thirds. The amount of bacon you will need depends on how many shrimp you have; you need one piece of bacon for every two jumbo shrimp.You can add a little Old Bay seasoning if you like. If your shrimp are frozen, you can quickly thaw them in minutes by putting them in a colander and running cold water over them.You can use your broiler pan if you don't have a wire rack.Be sure to use regular sliced bacon, not thick.