Let’s face it, Friday nights just feel special. I like to celebrate the end of the work week and the beginning of the weekend with a Friday night feast. It’s funny how I can muster the energy to cook on Friday nights but can’t always dig deep to find that same enthusiasm on Wednesday nights. Go figure.
I saw this recipe on a friend’s Facebook page recently. I have no idea where he got it, but I definitely knew I wanted to try it. After all, some key words jumped right off the screen: Bacon…shrimp…bacon…Parmesan…bacon…
The best thing about this recipe – other than the fact it’s delicious – is that it’s FAST. You can even make it ahead of time and bake it after you get home.
Bacon Wrapped Shrimp Stuffed with Basil, Garlic and Parmesan
1 lb large shrimp
1/3 cup chopped fresh basil (can substitute fresh oregano)
1 1/2 Tbs freshly-grated parmesan cheese
2 garlic cloves, minced
16 pieces thinly sliced Brookshire’s bacon
1/2 cup prepared fruit-based barbecue sauce (I used raspberry-chipotle)
Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
Combine basil, Parmesan and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.
Cook bacon over medium heat until partially cooked but still soft and pliable. Drain on paper towels.
Wrap each shrimp with 1 slice of bacon and place on greased baking sheet. Brush barbecue sauce over shrimp, and bake at 400°F for 8 to 9 minutes.
Nutritional Information: Calories per Serving: 455, Calories from Fat: 219, Fat: 24 g, Cholesterol: 226 mg, Sodium: 1830 mg, Carbohydrates: 15 g, Sugars: 8 g, Protein: 43g
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