Some appetizers seem to disappear more quickly than others. Take bacon-wrapped shrimp, for example: If they’re on the table, it’s almost guaranteed that they'll be the first to go. They’re just irresistible.
Play around with the seasonings and dipping sauces for some variation. And, of course, you can’t go wrong with just dipping in clarified butter.
Keeping the Bacon Crispy
No one likes soggy bacon. To get the bacon extra crisp, give it a head-start by partially cooking it in the oven before wrapping the shrimp. Before you start wrapping the shrimp, pop your baking tray back into the oven to get it piping hot. The reason? When you place the bacon-wrapped shrimp on the baking sheet, it'll get a nice sear on the bottom while the top gets crunchy under the broiler.Bacon-Wrapped Shrimp
Serves 4- 9 to 10 slices center-cut bacon (about 9 ounces)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 pound raw large shrimp (18 to 20 per pound), thawed if frozen, peeled and deveined
- Cooking spray
- Lemon wedges (optional)
