The Mom 100: Bacon Wrapped Shrimp

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.