Bacon, like kale, isn’t going anywhere any time soon. The cured, smoked pork strips make people’s eyes light up, whether they’re served on their on or paired with other meats and vegetables. In my opinion, bacon’s at its best when matched with a complementary ingredient. Tender, sweet shrimp are always welcome to the bacon party. These little bacon-wrapped shrimp are great appetizers for your next party. Or, you can just make them for your next Netflix & chill night. They’re definitely the finger food you’d want to keep to yourself.
The key to this recipe is flavoring the bacon first before it goes on the shrimp. Whisk together a quick spread of Dijon mustard, honey and spices, then brush it along the bacon and shrimp. After the bacon par-cooks, it’s ready to drape and secure on the shrimp. Be sure to buy extra large or jumbo shrimp, so they aren’t completely engulfed by the bacon. Unless that’s your thing! Enjoy these little bacon-wrapped shrimp while they last. They will go fast.
- 2 tablespoons coarse grain Dijon mustard
- 2 tablespoons honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon celery salt
- 13 slices bacon (regular, not thick cut), halved widthwise
- 26 large or jumbo tail-on shrimp, peeled and deveined
- 26 toothpicks, soaked in water and drained
- Preheat the oven to 375 degrees. Line a large sheet tray with parchment paper or foil. Set aside.
- In a medium bowl, whisk together the mustard, honey, garlic powder, onion powder, smoked paprika, black pepper and celery salt.
- Arrange the bacon on the sheet tray in two, long horizontal rows, placing it in a wide shingle formation, so each piece is slightly overlapping the next. Brush 2/3 of the honey mustard mixture over the bacon strips, then bake for 18-20 minutes, or until the bacon is almost cooked. While the bacon par-cooks, toss the shrimp with the remaining honey mustard mixture.
- Remove the par-cooked bacon from the oven, and allow to cool until safe to touch. Turn the oven up to 400 degrees.
- Wrap each shrimp with a piece of bacon, securing with a toothpick, and return to the same sheet tray. Bake for another 10-12 minutes, or until the bacon is crisp, and the shrimp are pink and opaque. Serve warm.