Guy Fieri shares a perfect finger food recipe for your Super Bowl Party: Bacon-Wrapped Shrimp.
As we have covered here a handful of times before, if you bacon-wrap anything, it will be better. Delectable grilled shrimp are no exception to this delicious, delicious rule.
Now, we will be the first to admit, you can probably use a store-bought barbecue sauce and it will still be fine. However, if you can get your hands on the chipotle paste and don’t mind doctoring up sauce a little bit, Guy’s recipe really is spot-on for a great sauce to complement and round out the flavors of the bacon-wrapped shrimp.
With this recipe, more than most, the devil is in the details: you don’t want to overcook the bacon or it will crack when you try to wrap it, but you also don’t want to under-cook it for fear of raw bacon surrounding an over-cooked, rubbery shrimp. Also, as Guy mentions, you want to wait to apply your sauce so that it doesn’t get burned.
Finally, make sure your shrimp is the right size. Guy kind of glosses over this, but you want medium-large shrimp, which by number count is about 36-42, or maybe up to 31-35 if you want a slightly bigger shrimp. By getting this size you assure that it really is just right as a single-bite snack, but you’re not completely obscuring the shrimp with the bacon.
