I'm all about quick appetizers that come out tasting better than they have any right to considering how little time and effort you put into them. It's called culinary laziness. I want minimum effort, maximum flavor. That's pretty much what I got with these shrimp. But you have to use those big, juicy Gulf shrimp. Not those nasty things that they dig out of polluted rivers in China. I promise you can taste the difference. Gulf shrimp are sweet and tender and awesome.
Bacon Wrapped Shrimp
Adapted from The Mom 100 blog
1 tablespoon extra virgin olive oil
1½ teaspoons smoked paprika
½ teaspoon freshly ground black pepper
1 pound jumbo Gulf shrimp (16/20 pound), shelled with tails left on
4 ounces applewood smoked bacon, sliced lengthwise into ½-inch strips
Preheat the broiler, and place the cooking rack about 4 inches below the heat source. Spray a rimmed baking sheet with nonstick cooking spray, or line with parchment paper.
In a small bowl, combine the olive oil, paprika, and pepper. Add the shrimp and toss until they are coated with the seasoned olive oil. Wrap each shrimp with a strip of the bacon, spiraling it up the shrimp until the shrimp is encased. Place the shrimp on the prepared baking sheet.
Broil for 3 minutes, until the tops are crispy, then turn and broil for another 3 minutes until the other side is browned.