Bacon Wrapped Shrimp with Chili Honey
- 1 lb. 16-20 shrimp
- 1 lb. thick cut bacon
- 1/4 cup honey
- 1-2 fresno chilies, seeded and diced (depending on your love of the burn)
- 1 Tbsp rice wine vinegar
- 2 Tbsp fresh cilantro, chopped
Begin by peeling and de-veining the shrimp. Recommended to leave the tails on as a food handle. Wrap each shrimp with 1-2 strips of bacon depending on coverage. The bacon should stay on the shrimp without any toothpicks or other obstructions. Place all shrimp onto 1-2 cookie sheets lined with foil and bake at 350 degrees for 10-15 minutes, depending on the thickness of the bacon.
OR, you can fry them. Follow the same procedure, however hold the shrimp with chopsticks or tongs when they first go into the 350 degree oil so that the bacon does not try to unwrap. Fry 3-4 minutes.
The Sauce:
Gently warm the honey in a small, heavy bottom pan. Whisk in chopped chilies, vinegar, and cilantro. Remove from heat and set aside until needed. The sauce will thicken up a bit as it cools, but it can easily be thinned by a quick zap in the microwave.