These little bites are the ultimate party starters. They combine smoky bacon, succulent shrimp, and a caramelized, tangy BBQ glaze. Best of all, they come together quickly and are easy to prep ahead of time.
Yields: 16 appetizers Prep time: 15
minutes Cook time: 15 minutes
Ingredients:
- Shrimp: 16 large shrimp (16-20
count), peeled and deveined, tails left on or removed based on preference.
- Bacon: 8 slices of thin-cut bacon.
(Thick-cut takes too long to cook and may overcook the shrimp).
- BBQ Rub: 1 tablespoon of your favorite
BBQ dry rub (or a mix of smoked paprika, brown sugar, garlic powder, salt,
and pepper).
- BBQ Sauce: ½ cup of a high-quality,
sweet, and tangy barbecue sauce.
- Oil: 1 teaspoon of neutral oil
(like vegetable or canola).
- Equipment: 16 wooden skewers (soaked in
water for 30 minutes), a rimmed baking sheet, and a wire rack.
Instructions:
1.
Prep:
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and
place a wire rack on top. (This ensures the bacon gets crispy all the way
around).
2.
Season:
Pat the shrimp completely dry with paper towels. Toss them in a bowl with the
teaspoon of oil and the BBQ dry rub until evenly coated.
3.
Wrap: Cut
each slice of bacon in half crosswise. Wrap one half-slice of bacon snugly
around each shrimp. Secure it by threading a soaked wooden skewer through the
tail end, the bacon, and the top of the shrimp. Repeat for all shrimp.
4.
First Bake:
Arrange the skewers on the prepared wire rack, leaving space between them. Bake
for 8–10 minutes, until the bacon is starting to render its fat but isn't fully
crispy yet.
5.
Glaze:
Remove the baking sheet from the oven. Generously brush the BBQ sauce over both
sides of the bacon-wrapped shrimp.
6.
Finish:
Return to the oven and bake for another 5–7 minutes, or until the bacon is
crispy and the sauce is caramelized and bubbly.
7.
Serve: Let
them rest for 5 minutes before serving warm, perhaps with extra BBQ sauce on
the side for dipping.
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