This recipe is courtesy of Chef Kevin Browe of The BLOCK:
Bacon Wrapped Shrimp Recipe
12 Large size Tiger Shrimp 16/20 per pound shrimp (fresh or frozen, peeled and deveined leaving the tail)
6 slices Apple-wood bacon
1 jar of apricot preserves or jam
1 Sweet chili sauce
4 tablespoons of cooking oil
Fresh baby Arugula – for garnish on top of shrimp
Shrimp – if frozen thaw properly. Make sure of the sand-vein has been removed.
Slice the apple-wood bacon in half widthwise
Wrap the raw bacon around the body of the shrimp leaving the tail fully exposed
Plate the shrimp on a parchment lined sheet tray and place in the refrigerator for 30 minuets to chill
Preheat oven to 375 degrees
In a saucepan, heat 2oz of oil until extremely hot (this will crisp bacon & keep shrimp from sticking to the pan)
Sear the shrimp for approximately 2-3 minuets and flip over (remember the pan is extremely hot so use caution when flipping shrimp)
Once the shrimp is flipped, place pan in the oven for an additional 3-4 minuets until shrimps are fully cooked and bacon is crispy.
In a small saucepan, add 1 jar of apricot preserves, 4 tablespoons of the sweet chili sauce and 4 tablespoons of water.
Slowly heat sauce until smooth and heated through
(The sauce can be made in advance, refrigerated and reheated as needed)
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