Ingredients:

  • 24 Large Shrimp (approx. 450g / 1 lb), peeled and deveined, tail-on
  • 12 slices Thin-Cut Bacon (approx. 340g / 12 oz), cut in half crosswise
  • 1 tsp (5g) Smoked Paprika
  • 1/2 tsp (3g) Freshly Cracked Black Pepper
  • 1/2 cup (120ml) Bourbon
  • 1/4 cup (50g) Dark Brown Sugar, packed
  • 2 tbsp (30ml) Honey
  • 1 tbsp (15ml) Soy Sauce
  • 1 clove Garlic, smashed

Instructions:

  1. In a small saucepan over medium heat, combine bourbon, brown sugar, honey, soy sauce, and garlic. Simmer for 8–10 minutes until the liquid reduces by half and becomes syrupy. Set aside to cool and thicken.
  2. Preheat oven to 400°F (200°C). Lay bacon halves on a wire rack over a baking sheet and bake for 5–7 minutes until partially rendered but still limp. Pat dry with paper towels.
  3. Dust the shrimp with smoked paprika and black pepper. Wrap one half-slice of the par-cooked bacon around the middle of each shrimp and secure with a water-soaked toothpick.
  4. Place the wrapped shrimp back on the wire rack and brush generously with the bourbon glaze. Roast for 8–10 minutes, applying a second layer of glaze at the 6-minute mark, until shrimp are opaque and bacon is tacky.