Ingredients:
32 fresh or frozen shrimp, in shells
16 slices bacon, cut in half
32 basil leaves, coarsely chopped
2 tsp. freshly grated parmesan cheese
2 cloves garlic, minced
3/4 to 1 cup bbq sauce
Directions:
Thaw shrimp. Remove shells, leaving tails. Butterfly each shrimp, cutting a slit in its back; remove vein. Rinse shrimp and dry with paper towels. For stuffing, combine basil, parmesan cheese and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends. Heat oven to 400*. Place shrimp on baking sheet with tails up. Bake until shrimp turn opaque, about 14 minutes. Drain onto paper towels. Dip shrimp into bbq sauce and grill until sauce caramelizes, about 3 minutes. Serves 6.
32 fresh or frozen shrimp, in shells
16 slices bacon, cut in half
32 basil leaves, coarsely chopped
2 tsp. freshly grated parmesan cheese
2 cloves garlic, minced
3/4 to 1 cup bbq sauce
Directions:
Thaw shrimp. Remove shells, leaving tails. Butterfly each shrimp, cutting a slit in its back; remove vein. Rinse shrimp and dry with paper towels. For stuffing, combine basil, parmesan cheese and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends. Heat oven to 400*. Place shrimp on baking sheet with tails up. Bake until shrimp turn opaque, about 14 minutes. Drain onto paper towels. Dip shrimp into bbq sauce and grill until sauce caramelizes, about 3 minutes. Serves 6.