Serves 4 as an appetizer
Microwaving the bacon before wrapping the strips around the shrimp lets both ingredients grill quickly without overcooking. If you don’t have agave nectar, use honey with delicious results.
| 8 | to 10 slices of bacon |
| 1 | pound large shrimp (16 to 20 per pound) |
| 2 | tablespoons agave nectar or honey |
| 1½ | teaspoon crushed red pepper |
| 1 | tablespoon water |
| Salt, to taste |
1. Slice each piece of bacon in half and place on paper towels. Set on a plate. Microwave for 30 seconds. Wrap each shrimp with a piece of bacon; secure with toothpicks.
2. In a bowl, combine the agave nectar or honey, red pepper, water, and salt.
3. Light a charcoal grill or turn a gas grill to high.
4. Cook the shrimp for 2 minutes until bacon is crisp on the undersides. Turn and cook for 2 minutes. Brush with the glaze and continue cooking for 30 seconds on a side or until the glaze begins to char. Sydney Oland