We hosted Supper Club last night, the theme was appetizers. This shrmp recipe was one of the things I made. We really enjoyed this tasty appetizer. It’s easy to make earlier in the day and pop in the oven just before serving.
1 pound large shrimp
1/3 cup chopped fresh basil
1 1/2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, minced
16 pieces thinly sliced bacon
1/2 cup barbecue sauce
3 tablespoons apple jelly
Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open. Combine basil, Parmesan, and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed. Cook bacon over medium heat until partially cooked. Drain on paper towels. Wrap each shrimp with 1 slice bacon, and place on greased baking sheet. Combine barbecue sauce and jelly. Brush over shrimp, and bake at 400° for 8 to 9 minutes.