Description
Delicious shrimp wrapped in bacon and drizzled with honey. I’ve also included a stuffed jalapeno cream cheese option!
Ingredients
- 1 whole Jalapeno (optional)
- 3 Tablespoons Whipped Cream Cheese (optional)
- 1 pound Bacon (not Thick Cut)
- 1 pound Raw, Peeled, Deveined Shrimp – Bigger Is Better (I Used Medium 30 To 40 A Pound Count)
- 2 Tablespoons Good Quality Honey
Preparation
Line a baking sheet (you may need two) with tin foil and place a wire cooling rack on top of the foil. Spray rack with nonstick spray. Preheat oven to 400 F.
If doing the cream cheese version, start by roasting the jalapeno over an open flame on the stove top. Turn often. Once charred on all sides, place the jalapeno in a plastic zip lock bag and seal. Once the pepper is cool enough to handle, peel the skin off. De-seed the jalapeno and chop into small pieces, mix with the cream cheese.
Cut your bacon slices in thirds, or halves if using very large shrimp.
(Only if doing the cream cheese version) slice the shrimp like you are butterflying it, place a small amount of jalapeno cream cheese in the sliced shrimp.
(For both versions) wrap each shrimp with a piece of the cut bacon.
Place the shrimp on the wire racks with the seam of the wrapped bacon seam side down.
Bake for 15 minutes. Take shrimp out of the oven and drizzle with honey. Bake for 5 more minutes or until bacon is crispy and shrimp is opaque and cooked. Enjoy! Drizzle with even more honey if feeling frisky!
