Burnin' Beak Glazed Bacon-Wrapped Shrimp with PJ Dip

The universally-loved flavors of sweet and salty come out strong in this appetizer (or entree) recipe. Add a bit of smokiness and a touch of heat and you have a real winner!

Whether you're entertaining a small gathering, feeding your family of four or making dinner for just the two of you, the great thing about this one is it's easily adaptable to the number of people you're serving.

The ingredient list is short, the prep time is quick, the cook time is minimal but the flavors are so delicious. 

And, any of our varieties of pepper jelly would be fantastic with this dish. Want a little lemoniness, use the Golden Ghost. Want extra heat and orange and grapefruit flavors, use the Orange Stinger. Want to keep it basic with just the sweet and tangy jelly, use the Hot Habanero. 

What a delicious combo!

Makes @ 20 shrimp

Ingredients:
1 lb large frozen (or fresh) shrimp, thawed, shell removed and deveined
10 strips of bacon, cut in half to make 20 strips
6 T butter
6 T Burnin' Beak pepper jelly (plus more for dipping)
Paprika
Salt and pepper
Garlic powder

Toothpicks

Preparation:
1. Prepare shrimp and bacon strips. 

2. Place butter and 6 T pepper jelly in a small saucepan and heat over low-medium until simmering. Simmer until thickened, about 5 mins. Remove from the heat and reserve.

3. Lightly season the shrimp with paprika, salt, pepper and garlic powder. Wrap a strip of bacon around each shrimp and secure bacon with a toothpick inserted the length of the shrimp.

4. Place the upper rack of your oven about 4-5 inches from the heating element. Preheat the broiler. 

5. Place bacon-wrapped shrimp onto a grate or wire rack over a rectangular pan so the shrimp are elevated above the bottom pan. Broil about 4-6 minutes then flip the shrimp and broil the other side. 

6. Brush the reserved butter/pepper jelly mixture (step #2) onto one side, broil 1-2 mins then flip, brush with mixture and broil the other side 1-2 mins. You want the bacon to be browned on the edges and cooked through.

7. Remove from the oven onto a large platter and serve with a side of pepper jelly for dipping or spooning onto individual plates. 

If you like this recipe, you might also like:

Pigs In A Cheesy Pepper Jelly Blanket

Juicy Scallops with Lime Sauce

Tasty Tuna Patties