Nitrate & Nitrite Free Bacon-Wrapped Shrimp with Brown Sugar Glaze
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Learn more →Ingredients
6 servings
- 18 jumbo shrimp (about 1 ¼ lb), peeled and deveined, tails on
- 9 slices thin-cut bacon, halved crosswise
- ¼ tsp black pepper
For the glaze
- ¼ cup packed light brown sugar
- 2 tbsp unsalted butter
- 1 tbsp soy sauce
- 1 tsp dijon mustard
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Set a wire rack inside a rimmed baking sheet and lightly coat the rack with cooking spray.
- 2
Combine the brown sugar, butter, soy sauce, Dijon mustard, smoked paprika, and cayenne (if using) in a small saucepan over medium heat, stirring until the butter melts and the sugar dissolves, about 2 minutes. Remove from heat and set aside — the glaze will thicken slightly as it cools.
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