Source: National Pork Board

A flavorful shrimp appetizer.

Servings

30 large raw shrimp , in shells (or frozen)
16 Bacon, cured, lower sodium , cut in half
0.75 cup Sauce, barbecue

Basil Stuffing
32 fresh basil leaves , coarsely chopped
2 tsp grated Parmesan cheese (fresh)
2 medium garlic cloves , minced

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.
3 Place stuffing in slits.
4 Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.
5 Heat oven to 400 degrees F.
6 Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.
7 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.

Mouth-watering shrimp your guests are sure to enjoy.