1poundjumbo shrimppeeled, deveined and tails removed (16-20 shrimp), fresh or frozen,
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 and still pliable. Cool five 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 eight minutes, or until the bacon is crispy and the shrimp are done.
Serve immediately and enjoy!
The nutritional analysis is based on one jumbo shrimp wrapped in bacon.This recipe works best if you use jumbo shrimp. This means that there are 16 to 20 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 for quite as long. Unfortunately, this also means that your bacon might not be quite as crisp either.If the shrimp are small or medium, cut the bacon into thirds. 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.If you don't have a wire rack, you can use a broiler pan.Be sure to use regular sliced bacon, not thick. The best way to make this dish ahead of time is to cook the bacon and wrap the shrimp. You can do this up to 24 hours ahead and then store them covered in the fridge. When ready to finish them up, take them out of the refrigerator at least 30 minutes ahead of time, then bake as directed.Raw shrimp are a grayish translucent color. When they are done, the thickest part should be more of a slightly opaque whitish color. They cook very quickly, so keep a close watch on them and take them out of the oven immediately when they are done.