Bacon Wrapped Shrimp


  • 3 cups honey
  • 1/2 cup coarse ground mustard
  • 1/2 cup Dijon mustard
  • 1 TBS grated fresh ginger
  • 1/2 tsp. cayenne pepper
  • 2 1/2 lbs. smoked bacon slices, each cut crosswise in half
  • Non-stick cooking spray
  • 5 1/2 lbs. raw 16-20 count tail on, peeled and deveined shrimp, thawed


Heat honey, mustards, ginger and cayenne to simmering; simmer 2 minutes. Remove from heat and set aside. Cook bacon ¾ of the way cooked through and cool. Wrap 1 piece of bacon around center of each shrimp and place on parchment lined sheet tray sprayed with non-stick cooking spray and cook at 450 degrees until shrimp turn opaque throughout or internal temperature reaches 145 degrees; brushing shrimp with honey-mustard mixture during last 2 minutes of cooking. Serve with honey-mustard mixture.