With the Super Bowl coming up soon, I decided to work on my buffet menu.  My fella would definitely want the usual buffalo wings, sausage & peppers, pizza, and brownies.  Wanting to add something a little more special to the list, I thought about making bacon wrapped scallops.  Since I had shrimp and bacon on hand, I wondered how applying the same principle might work.  The results?  OOOOHHHH!

Minimal Ingredients = Huge Taste

Wrap seasoned shrimp with bacon pieces, thread on skewer and you’re ready to cook!

Bacon Wrapped Shrimp
makes about 20-24

1 pound extra-large or jumbo shrimp, peeled & deveined with tails in tact
4-5 slices bacon, do not use thick cut bacon
1/2 teaspoon seafood seasoning, I used Chef Paul’s
10-inch wooden skewers* or tooth picks
Horseradish Sauce(store bought), optional

*Skewers come in 10-inch lengths.  So that they will fit an a skillet, cut 2 inches from the back end of each skewer(not the pointed end).

Place shrimp on a large plate and pat dry with a paper towel.  Sprinkle with seafood seasoning, rubbing to coat.  Cut each slice of bacon into 4-5 pieces.  Wrap each shrimp with a piece of bacon, making sure that the bacon overlaps in the center.  Thread about 5 shrimp per skewer, making sure that it goes through the overlapped ends of bacon, allowing about 1/2 inch space between each. If using tooth picks, just use 1 tooth pick per wrapped shrimp.  Heat a heavy skillet on medium-high, until hot.  Arrange 3 skewers in a single layer in the skillet.  Cook for 2 minutes, turn over and cook for another 2 minutes.  Bacon will be nicely browned.  Repeat with remaining skewered shrimp.  Remove skewers or tooth picks before serving.  Serve with horseradish sauce for dipping.