Company coming? Don't just throw another shrimp on the barbie' ... fix these succulent shrimp 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 shrimp in shells, or frozen shrimp

 

Basil Stuffing:

16 slices bacon, cut in half
32 leaves basil, coarsely chopped
2 teaspoons freshly grated Parmesan cheese

2 cloves garlic, minced
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).
4. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.
5. 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 4 to 6 main dish servings, or 32 appetizers.

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