This is both easy & delicious!
Ingredients
- 1 pound shrimp large, peeled, and deveined (about 12-16 pieces)
- 6 slices, 1 slice per 2 pieces of shrimp
- 2 teaspoons McIlhenny Co. TABASCO Brand Buffalo Style Hot Sauce, Gluten-Free
- 1 teaspoon chopped garlic
- Salt and pepper to taste
FOR THE GLAZE
- ½ cup apricot all-fruit spread
- 3 tablespoons sweetener, we use Brown Sugar Swerve
- 2 tablespoon real butter, softened
- 2 teaspoons cider vinegar
- Pinch of salt
Instructions
- Heat the oven to 425 degrees F.
- Season the shrimp with buffalo sauce, garlic, salt, and pepper.
- Slice the bacon in half and wrap each shrimp with the bacon. Stretch the bacon a bit to get the bacon ends to meet on one side of each shrimp.
- Lay the bacon wrapped shrimp, bacon seams down, onto a baking sheet.
- Make your glaze by mixing the fruit spread, Swerve, butter, vinegar, and salt in a small bowl. Heat for 30 seconds to melt fruit spread, stir. Set aside one-third of the glaze.
- Brush the bacon wrapped shrimp with part of the glaze.
- Bake them for 10 minutes.
- Brush the bacon wrapped shrimp with a bit more glaze, then set the oven to BROIL. Broil the shrimp for 5 more minutes, or until the bacon becomes nice and crispy.
- Remove, then brush with the remaining glaze that was set aside.
- Serve!
- This pairs well with rice, and a vegetable.
The only thing that makes this gluten-free is the buffalo sauce. If you don’t need it to be gluten-free, you can use any kind of buffalo sauce, gluten-free or not.
We served these on our anniversary, so they have since become
The Anniversary Shrimp!
