A simple appetizer that everyone will love. Alright, my friend Sandra who hates seafood won’t like it, but everyone else will. You can wrap the shrimp a few hours in advance, just be sure to keep them covered and in the coldest part of your fridge while waiting to bake.
1 pound Shrimp that is peeled and divined, tails still attached.
12 oz Bacon
1/3 tsp Salt
1/2 tsp Pepper
1 tsp Garlic Powder
How crispy do you want your bacon to be? Using the oven, bake the bacon 3/4 of the way done to your preference, figure up to 10 minutes at 350 degrees. Shrimp cook very quickly so the bacon won’t have much time to finish. Depending on the size of your shrimp, cut the bacon strips into 3 or 4 pieces each. The pieces should wrap around each shrimp twice.
Combine the salt, pepper and garlic powder. Pat the shrimp dry. Sprinkle the salt mixture over the shrimp as needed.
Wrap each shrimp with a piece of bacon. If you make sue the ends are on the bottom when you lay them on the cooling rack there will be no need for toothpicks.
Bake the shrimp for another 10 minutes at 350 degrees. Keep an eye on them, the shrimp are ready when they have an orangish pink to them and the bacon is crispy.
Serve hot from the oven on a platter as an appetizer. Or, place them onto a green salad for dinner.