Bacon-Wrapped Shrimp

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 So...I bought shrimp. A lot of shrimp. I don’t know about you, but during this past year I went a little crazy buying things. I fell victim to one online ad after another. That’s not to say that it was a bad thing, I’m pleased with everything that I’ve gotten, it’s just that there’s a lot of it. The shrimp alone takes up an entire shelf in my freezer. I love shrimp, but it was the late Mr. O-P who handled fish and seafood in the kitchen.

What all of this means is that I need to educate myself in the ways of cooking with shrimp. I have spent the past week digging through family cookbooks, seafood cookbooks, magazines, you name it, compiling as many shrimp recipes as I possibly could. Here’s the first, and it’s a winner. If a rookie like me I can make something that’s delicious, so can you. You can put these together ahead of time and keep them in the fridge until you’re ready to bake them. If you prefer not to bake them, you can cook them on the grill. Makes a great starter, or entrée. More to come; I know you’re excited about this.

 Bacon-Wrapped Shrimp
Slightly adapted from Delicious.com

1 lb. shrimp (about 20 pieces), peeled and deveined, tails on
6 slices bacon, cut in thirds
4 T. butter, melted
2 T. maple syrup
1 t. chili powder

Preheat oven to 400° F. Line a large baking sheet with aluminum foil. Wrap each shrimp with a piece of bacon and secure with a toothpick.* Place shrimp on prepared pan.

In a small bowl, mix together butter, maple syrup, and chili powder.

Brush shrimp with about half of the maple butter. Bake for 15 minutes or until bacon is crispy and shrimp is cooked. Brush with remaining maple butter and broil 3 minutes.

 *I used bamboo skewers.