Pioneer Woman Bacon Wrapped Shrimp Food

BACON-SHRIMP SKEWERS

Steps:

• Soak 16 wooden skewers in water for 30 minutes. Preheat the oven to 400 ̊.
• Place a chunk of pineapple on top of a shrimp, then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through it to hold the pineapple, shrimp and bacon securely. Repeat to make more skewers, then lay them all on a wire rack set on a rimmed baking sheet. Brush generously with barbecue sauce on both sides.
• Roast the skewers for 10 minutes. Brush with a second coat of barbecue sauce, turning the skewers as you place them back on the rack. Return to the oven and bake until the bacon is sizzling and the shrimp are cooked through, about 15 more minutes. Serve hot or at room temperature.

CHUCK'S FAVORITE SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread out 1 shrimp and place 2 or 3 jalapeno strips in the center. Bring up the sides of the shrimp and wrap half a slice of bacon around it somewhat tightly. Secure with a toothpick (soaked in water) and place on a broiler drip pan. Repeat with the remaining shrimp, jalapenos and bacon.
• Melt the butter in a small pan and combine with the garlic and some salt, pepper and hot sauce. Brush the mixture all over the shrimp. Roast the shrimp until the bacon is cooked and crisp, 25 to 30 minutes.

BACON-WRAPPED CHILI SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.
• Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).
• Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions.

JALAPENO BACON-WRAPPED SHRIMP

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes.
• Microwave bacon for 1 minute on high.
• Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler.
• Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on work surface.
• Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp.
• Roll bacon up tightly to enclose filling, securing with toothpick.
• Repeat using all bacon, shrimp and jalapenos.
• Stir together mayonnaise, chili sauce, pickle relish red pepper and 1 T water in small bowl.
• Place shrimp rolls on prepared pan.
• Brush with reserved marinade.
• Broil 3 minutes.
• Turn, brush with marinade and broil 2 minutes more.
• Serve with sauce for dipping.