Easy Recipes First

I am going to ease myself back into blogging by starting with the simple recipes. The premise behind bacon-wrapped shrimp dates back to our very first Shaffer Christmas Eve parties. This is a creation of my Grandma Shaffer and I think one of the top 3 favorite foods that routinely show up at this gathering. This is both easy and delicious. Plan on 3 shrimp per person if you are using large shrimp.

You Need:

3 large uncooked shrimp per person - shelled and deveined (is that a word?)
*You can use precooked shrimp in a pinch, just be aware that they will be more rubbery*
1/2 piece of thick good bacon per shrimp, so if you are making 24 shrimp you will need 12 slices of bacon
Soy Sauce
Salt
Brown Sugar

Begin by adding enough soy sauce to marinate the shrimp into a pan large enough to hold all of the shrimp. Add brown sugar and salt to taste. Coat shrimp in mixture, cover, and refrigerate for at least 3 hours. You have two options for cooking: slow roast or broil. The key here is to make sure your bacon cooks all the way through because the shrimp will cook in no time at all. Preheat your oven to 350 degrees or broil. Coat a roasting pan (or a cooling rack on top of a baking sheet) with cooking spray. Wrap each shrimp in 1/2 slice of bacon and secure with a toothpick that has been soaked in water. (You don't have to use toothpicks, just make sure the loose edge of the bacon is underneath the shrimp when placed on the pan.) Bake or broil until bacon is cooked through, turning once to brown both sides. These are seriously easy and delicious.