1poundextra large shrimp with tails, peeled & deveined, about 20-22
salt & pepper, to taste
7slicesbacon
¼cuplow carb barbecue sauce
Instructions
Line a baking pan with non-stick foil.
Cut the bacon into thirds.
Season the shrimp with salt and pepper to taste. Wrap a slice of bacon around each shrimp, leaving the tail exposed, and secure with a toothpick.
Brush the top of each shrimp with half of the barbecue sauce and place on the prepared pan.
Adjust an oven rack 4 to 6 inches from the broiler and turn the broiler on to high. Broil the shrimp for 4 minutes, flip them over and brush with the remaining sauce. Broil for an additional 5 to 6 minutes or until crisp and shrimp is cooked through.
Notes
Choose similar sized shrimp so they cook evenly.
Prepare up to 24 hours in advance and cook just before serving.
Thread on wooden skewers before broiling, but soak skewers in water before using so they don’t burn.
Refrigerate leftovers in a covered container for up to 4 days.