Company coming? Don't just throw another shrimp on the barbie' ... fix these succulent shrimp appetizers that Chris Lilly, pitmaster at Big Bob Gibson's in Birmingham, Alabama, developed and sampled on the Today show.

Barbecue Bacon-Wrapped Shrimp With Basil Stuffing

32 fresh or frozen large shrimp in shells

 

Basil Stuffing:
32 basil leaves, coarsely chopped
2 teaspoons freshly grated Parmesan cheese
2 cloves garlic, minced

16 slices bacon, cut in half
3/4 to 1 cup bottled barbecue sauce

1. Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.
2. For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.
3. Heat oven to 400°F (205°C). Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.
4. Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.

Makes 32 appetizers.

Nutrition Facts: Calories 155 calories Protein 12 grams Fat 9 grams Sodium 601 milligrams Cholesterol 72 milligrams Saturated Fat 3 grams Carbohydrates 5 grams Fiber 1 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.