Candied Bacon Wrapped Shrimp
- 2 12-ounce packages of Coleman Natural Uncured Hickory Smoked Bacon
- ½ cup brown sugar
- ½ cup pure maple syrup
- 2 pounds 16-20 frozen shrimp, peeled and thawed (leave the tail on for a nice presentation)
Preheat the oven to 450 degrees.
In a large mixing bowl, combine the sugar and maple syrup.
Marinate the shrimp in the sugar mixture for 30 minutes in the refrigerator.
Meanwhile cut the bacon in half. In batches, wrap 6-half slices of bacon in paper towels and microwave on high for 30 seconds. Set aside.
Line a sheet pan with aluminum foil.
Take a half-piece of microwaved bacon and wrap it around a shrimp. Secure it with a toothpick. Repeat with the remaining shrimp.
Brush each of the shrimp with some of reserved sugar/maple mixture.
Bake for 5 minutes.
Turn each of the shrimp over and baste again with the sugar/maple mixture and continue to bake for another 5-7 minutes until the bacon is thoroughly cooked.
Allow to cool slightly before serving.
These can be served hot or at room temperature.