Sweet with a kick from some hot sauce.

This makes a great meal for 2 or an appetizer for a small party.

Maple flavor bacon may be used, but omit the maple syrup under those circumstances and only use the hot sauce.  One caveat about this substitution is it won’t brown as well nor have that nice subtle sweetness that comes from the maple syrup.

Use any hot sauce you like.  I just thought chili lime would be good with the seafood because of the hint of citrus.

Maple Bacon Wrapped Shrimp

• 20 extra-large shrimp, cleaned & de-veined (leave tail on)
• 10 slices bacon, partially cooked 
• 3 tbs maple syrup
• 1 tbs Cholula Chili Lime sauce
• 1 clove garlic, finely minced (or put through a press)
• 1 green onion, chopped
• 20 small wooden skewers

Place wooden skewers in warm water; set aside.


Line a baking sheet with foil.  Lay bacon in a single layer. Place in oven.  Set oven to 400 degrees F and cook bacon for 10 minutes.  Remove bacon from oven; cool slightly.


Mix the maple syrup, Cholula sauce and garlic in a small bowl.


Line another baking sheet with aluminum foil.


Cut bacon in half crosswise.  With a basting brush, brush sauce on both sides of each half slice of bacon.


Wrap bacon around shrimp and secure with a skewer; place on prepared baking sheet.  Repeat for all the shrimp. Brush all the shrimp with remaining sauce mixture.


Bake shrimp at 400 degrees F for 6 minutes.  Turn the oven to broil (HI broil if there is a choice) and set oven rack in the first (top) position.  Broil shrimp for 2 minutes on one side; turn and broil for 2 minutes on the other side.  Garnish with chopped green onion.


Serve immediately.  Serves 2.

Maple Bacon Wrapped Shrimp

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