Preheat oven to 450 degrees F (230
degrees C).Wrap shrimp with
1/2 slice of bacon, securing with a toothpick. Be sure and
use the large shrimp--the cooking time for the shrimp and
the bacon is similar. If you use medium-sized shrimp, you
might want to precook the bacon a little--over cooked shrimp
are tough and rubbery--and a real shame.
Line a jelly roll pan with extra
heavy duty foil, and place baking rack in pan. Place the
shrimp on the rack, and sprinkle heavily with the barbecue
seasoning, turn and sprinkle second side. Let the shrimp sit
for 15 minutes. The bacon will turn from creamy white to a
little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15
minutes. The rack keeps the shrimp from sitting in the
draining bacon fat. With a little luck, you won't tear the
foil -- you can throw that away and only have to scrub the
rack.
