Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1g) black pepper
  • 1/4 teaspoon (1g) salt
  • 3 tablespoons (45ml) honey
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) rice vinegar
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • 1/4 teaspoon (1g) ground ginger
  • 8 slices bacon, cut in half lengthwise
  • Fresh parsley, chopped (optional)
  • Sesame seeds (optional)

Instructions:

  1. Pat the shrimp dry. Place shrimp in a medium bowl. Drizzle with olive oil. Season with salt and pepper. Set aside.
  2. In a separate bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, red pepper flakes (if using), and ground ginger.
  3. Pour the honey-garlic marinade over the shrimp. Toss to coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  5. Remove the shrimp from the marinade, discarding the marinade. Wrap each shrimp with a piece of bacon, securing it with a toothpick if necessary.
  6. Arrange the bacon-wrapped shrimp on the prepared baking sheet. Make sure the bacon edges are tucked under to prevent burning.
  7. Bake for 15-20 minutes, or until the bacon is crispy and the shrimp are pink and cooked through.
  8. Remove from oven. Remove toothpicks (if used). Garnish with fresh parsley and sesame seeds (if using). Serve immediately.